Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
INTRODUCTION
I NTRODUCTION
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
It’s been said that the modern American supermarket is a reflection of the good life in the United
States. The abundance and variety of groceries, produce, meat and other foods, dry goods and nonfoods is staggering. Not the least of these attractions is the profusion of meat cuts offered in a typical
fresh meat counter, with well over 100 different cuts offered at any given time in a large supermarket,
and hundreds more cut names and identities in the overall label inventory. The vastness of choice for
consumers in this array of fresh and cured meats is truly a benefit of
American life.
Yet the self-service meat display also has been at the root of many
“something
shoppers’ frustrations. There are so many choices on which to center meals
that few consumers could know or even be expected to learn them all. So
many cuts of meat, called by so many different names, often left shoppers
ought to be
wishing the “kindly old butcher” of one’s mother’s or grandmother’s memory
was back to tell them how to cook or what to buy. Shopper confusion was
done”
compounded by the innovative merchandising techniques of retailers who
sought to differentiate their otherwise generic fresh meats—sometimes by
using colorful names. There were many more names (estimated at more than
1,000) than cuts. Occasionally, the same names described different cuts and in other cases a single cut
might have had two different names in the same store! Colorful, or “fanciful,” names were often
devised to enhance meat sales, rather than to provide customer information.
In the early 1970s, organizations ranging from THE WHITE HOUSE OFFICE FOR CONSUMER AFFAIRS to
HOUSEWIVES FOR COLLECTIVE ACTION, NATIONAL CONSUMERS UNITED, the VIRGINIA CITIZENS CONSUMER
COUNCIL, the CONSUMERS FEDERATION OF AMERICA and scores of other private and government groups,
newspaper and magazine food editors and cookbook authors, all agreed that “something ought to be
done” about the puzzling variety of meat names.
A collective commitment of the meat/retail industry of that time was to establish a program intended
to mitigate confusion that often beset meat shoppers in a supermarket. The NATIONAL LIVE STOCK &
MEAT BOARD, then with more than 50 years of meat science, retail merchandising and home economics
experience, was asked to coordinate industry efforts. An industry group was joined by meat science
educators, food writers and representatives of consumer organizations and government agencies—
including the U.S. DEPARTMENT OF AGRICULTURE and the WHITE HOUSE OFFICE FOR CONSUMER AFFAIRS—
in what became known as the Industry-Wide Cooperative Meat Identification Standards Committee
(ICMISC).
That committee’s goal was the development and promulgation of a meat cut identification system
that every retail meat organization in the U.S. could readily adapt to its own merchandising program.
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Uniform Retail Meat Identity Standards
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
INTRODUCTION
It is today a system that provides simple and complete label information to help even the uninitiated
shopper in a food store.
The listing of approved names for retail meat cuts that has been established by the ICMISC is the
most comprehensive summary of retail meat nomenclature available. In its original research for an
educational manual more than two decades ago, the ICMISC assembled information on existing
nomenclature of meats merchandised in the U.S.
In 1973, the industry introduced the Uniform Retail Meat Identity Standards (URMIS) program—
a consumer-oriented identification system which simplifies and standardizes the perplexing array of
fresh meat cuts and their names. The URMIS program adopted by food stores was seen as a guarantee
for consumers that the same cut of meat would have the same name in every store, in every city across
the country.
But even more, in the age of electronic scanning, URMIS has advanced
as a tool for sales information and inventory control. In the fall of 1984,
ICMISC received recognition by the UNIFORM CODE COUNCIL (the
organization responsible for assigning bar codes) for a standardized list of
numbers for random weight retail meat cuts. The bar codes that first
appeared on manufactured foods and other products in the 1970s were
appearing on random weight packages of meats and other fresh foods.
The same technology that has scanned the computer-readable bar codes
on other pre-packaged products sold in all kinds of stores has now been
applied to those meat cuts packaged and coded in the store, at a retail
company’s warehouse operation, or items prepackaged at an inspected
meat processing facility. Within the URMIS system identification for meat
cuts, Universal Product Code (U.P.C.) numbers have been assigned to
every cut. The system is now able to identify wholesale cuts coming into
the store from meat packers and purveyors, and provides code numbers
for every different retail cut.
For a retailer, the ability to electronically “scan” meat packages using the U.P.C. bar codes provides
information to assist in merchandising meat more effectively and improves opportunities through
inventory and sales management—all while serving customers better.
The managements of thousands of food stores have adopted the URMIS system. Over the years, a
number of states and municipalities also have approved the URMIS program as a substantial step
forward in “truth in labeling” for fresh food products.
There has been a concern of the industry that some local governments—feeling that too little was
being done by industry to alleviate consumer confusion at the meat counter—would consider laws and
regulations aimed to correct the situation. For those cities and states that adopted the URMIS program,
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
INTRODUCTION
there was little to present a problem to retailers, as URMIS is a program that can be applied effectively
across municipal, county and state borders.
In any instance where there is apprehension that lawmakers might be looking at the establishment of
unique meat labeling standards, industry spokespersons would be well served to expose them to
URMIS, a program which, from its very start in 1973, was supported by the retail and meat industry’s
trade organizations, the U.S. DEPARTMENT OF AGRICULTURE, the WHITE HOUSE OFFICE OF CONSUMER
AFFAIRS and essentially, all of the consumer oversight organizations.
After 30 years of work, the ICMISC continues to keep the URMIS program abreast of the retail meat
labeling practices. URMIS must reflect the ever changing merchandising and marketing programs to fit
today’s consumer. To that end, the URMIS system and the standardized U.P.C.s for variable measure
fresh meat products were reviewed and updated in 1995. Then in 2002, anticipating the introduction
of Reduced Space Symbology for variable measure meats, produce and deli products, the ICMISC
conducted another thorough review and revision of URMIS and fresh meat U.P.C.s. This manual
contains the results of that review, and has been approved by the ICMISC for use by the meat industry.
INTRODUCTION
*This manual exhibits more than 500 cuts of fresh and cured meats, including some
duplicate photos. In an “average” supermarket, a shopper is likely to see 100 or more
cuts during a given weekly sale period. A large store might easily have 150 cuts at one
time. Many retailers would have most of the cuts in their merchandising inventory. The
totality of cuts named in this manual are the result of research to identify the most
popular cuts in different regions, though these regions are not named in the book.
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
Acknowledgments:
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
From the inception of the Uniform Retail Meat Identify Standards (URMIS) in the 1970’s, the retail
industry has played a key role in the development of ways to assist consumers in purchasing meat
products. This critical work could not have been undertaken without a cohesive and far-reaching joint
effort involving retailers, government agencies, commodity groups, and other volunteers.
The current Industry-Wide Cooperative Meat Identification Standards Committee (ICMISC) has been
instrumental in developing this set of URMIS recommendations that will aid the retail industry in
moving forward with efforts to better manage the meatcase while serving the consumer’s best interests.
The URMIS Working Group, a sub-committee of the ICMISC, has spent hours reviewing the URMIS
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
INTRODUCTION
Manual, discussing potential revisions, and making suggestions to assure that the revised URMIS
Manual reflects current needs of the marketplace. Both the URMIS Working Group members and the
ICMISC members are listed on the following pages and deserve a heartfelt "thank you" from the entire
retail industry for their dedication. Brad Graham, of Harris-Teeter, has served as the Chairman of the
ICMISC and has been instrumental in leading the group.
This revision marks the first adaptation of CD-ROM technology to make the URMIS Manual more
user-friendly and technologically-sound. This revision could not have taken place successfully without
the tireless work of Beth Wonderlin, Graphic Artist. Beth and her team spent countless hours
transferring data and information, working with the URMIS Work Group on revisions, and ensuring
that the new CD-ROM was built in a truly user-friendly format. The editors of the URMIS Manual
wish to publicly thank Beth for her expertise and dedication to this project.
ACNielsen
AgInfoLink
Ahold USA
Albertsons, Inc. ▲ ■
American Association of Meat Processors
American Meat Institute ▲
American Meat Science Association
The Great Atlantic & Pacific Tea Co., Inc.
Associated Wholesale Grocers
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
eMerge Interactive
Excel Corporation ■
Farmland Foods, Inc. ▲ ■
Fleming
Food Lion Inc.
Food Marketing Institute ▲
The Fresh Look Marketing Group
Global Animal Management, Inc.
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
Basha's
Big Y Foods, Inc.
Certified Angus Beef LLC
ConAgra Foods
Copps Corporation
Costco Wholesale
Cryovac/Sealed Air Corporation ▲
Harris Teeter ▲ ■
H.E. Butt Grocery Company
H.K. Johnson & Associates, Inc.
Hobart Corp. ▲
Hormel Foods Corporation
ICMISC Steering Committee
■ URMIS Work Group
▲
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
INTRODUCTION
INDUSTRY-WIDE COOPERATIVE MEAT IDENTIFICATION STANDARDS COMMITTEE
cont’d.
IBP Fresh Meats ▲
Iowa State University
The Kroger Company ▲
Marsh Supermarkets Inc.
Meat & Poultry XML (associated w/ Wegman’s)
Meat Solutions LLC ▲ ■
Meijer Inc.
Mettler-Toledo
Nash Finch Company
North American Meat Processors Association
National Cattlemen’s Beef Association ▲ ■
National Meat Association
National Pork Board ▲ ■
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PACTIV Advanced Packaging Solutions
Pathmark Stores, Inc.
Premium Standard Farms
Publix Supermarkets, Inc.
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
Raley's
RMS Research Management Systems USA, Inc
Roundy's Inc. ■
Safeway, Inc. ▲ ■
SaveMart
Schnuck Markets Inc.
Seaboard Farms
Shaw's Supermarkets
Smithfield Packing
Spartan Stores, Inc.
Super Kmart
Supervalu Inc. ▲
Swift & Company
Target Corporation
Topco Associates, LLC
Uetz Enterprises, Ltd ▲ ■
Ukrop's Super Markets Inc.
Uniform Code Council ▲
U.S. Department of Agriculture ▲ ■
Wakefern Food Corporation
Wal-Mart Stores, Inc. ▲
Wegmans Food Markets ■
Winn-Dixie Stores, Inc.
MEAT COOKERY
GLOSSARY & REFERENCES
ICMISC Steering Committee
■ URMIS Work Group
▲
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
A PPROVED N AMES
The master list of retail meat cut names approved by the Industry-Wide
Cooperative Meat Identification Standards Committee (ICMISC) is accompanied
by full-color photographs of those same primals, subprimals and retail cuts of
meat. The generic names are designed to appear on price-weight labels and each
has a corresponding Universal Product Code (U.P.C.) number.
This listing of names is the substantive reason for the existence of this manual and of the ICMISC
itself. It is designed to serve all marketing areas in the U.S. Some cuts may be regional in their
popularity, yet it is felt that many companies will select a large number of the names to identify the cuts
sold in their stores at one time or another. (See “New Names, New Cuts Approval” at end of chapter.)
The U.P.C. numbering system for fresh and cured meats—beef, veal, pork, lamb, ground meats and
variety meats—are those recognized by the UNIFORM CODE COUNCIL and administered by the NATIONAL
CATTLEMEN’S BEEF ASSOCIATION and the NATIONAL PORK BOARD. However, sausage products (cold cuts)
are not presented in this manual. They are listed in the “Deli Random Weight U.P.C. Item Numbering
System” Manual, which is available from the International Dairy-Deli-Bakery Association. (For the
address, check the References section of the Glossary.)
INTRODUCTION
The Label
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
While many independent butcher shops do not use automatic labeling machinery, the largest volume
of meat sold in the U.S. passes through wrapping machinery which accurately weighs, prices and labels
each cut. In most supermarkets, the packages pass over an electronic scanner at the checkout which
“reads” that label. But regardless of labeling method, or which brand of machinery is used, the basic
nomenclature used on the label for every cut should be the same.
The nomenclature information created by the ICMISC includes the species or kind of meat; the primal
or wholesale cut name; and the specific retail name from the master list, as illustrated in Examples 1 and
2 on the next page. This approved meat identity labeling tells customers at a glance exactly what’s in the
package.
Fanciful Names. Any retail cut name other than an approved generic, anatomically correct name is
considered to be a “fanciful name,” and is not approved for standard labeling, with few exceptions. For
the most part, they are colorfully descriptive, glamorous or locally popular at a given store or chain.
They may also be misleading to a consumer and at the root of a shopper’s confusion. In developing this
manual, hundreds of cut names were discarded as being fanciful or glamorous and not pertinent to
identifying the cut they adorned. Names the likes of “His & Hers Steaks,” “Paradise Roast,” and
“Honey Cut” were among dozens that failed to indicate clear identification. Such names were
developed more for sales promotion than for identification and have not been acceptable for a universal
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Uniform Retail Meat Identity Standards
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
nomenclature standard.
By establishing an anatomical
base for names, a consumer can
gain a better understanding of
value by knowing more about
where a cut comes from, tender vs.
less tender, leaner vs. less lean, and
knowing best methods for
preparation.
Rare Exceptions. The exceptions
to non-anatomical retail names are
so common to almost everyone’s
experience that they have been
approved. Such names as
“Porterhouse Steak,” “Filet
Mignon,” or words describing a
cutting method, such as “Cubed,”
“Butterflied,” or “Frenched,” are
recognized nationwide by most
consumers. Nonetheless, the primal
cut from which they are derived
appears on the approved label.
Despite its general rejection of
fanciful names as the primary label
identification for retail cuts, the
ICMISC does not eliminate them
altogether. Some names may be
common to a town or region. They
certainly may be added to a label
as a secondary identification, but
not as the primary name. For
example, in parts of the southern
U.S. a roast from the forward part
of a beef chuck is sometimes
colloquially called a “Bell Roast,”
so named because it comes from
the neck area where a cow’s bell
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A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
Example 1—Label Information
BEEF
TOP LOIN STEAK BNLS
Example 2—Label Information
PORK LOIN
SIRLOIN ROAST BNLS
•
•
•
The species, or kind of meat—BEEF, VEAL, PORK or LAMB.
It is listed first on every label.
The primal (wholesale) cut—CHUCK, RIB, LOIN, ROUND,
etc.—indicates the anatomical location. Note in the beef example
above, the primal designation (loin) has been eliminated to avoid
redundancy in the retail cut name. This model has been followed
throughout the manual in cases of potential redundancy.
The retail cut—BLADE ROAST, SPARERIBS, LOIN CHOPS,
etc.—tells you what part of the primal cut the meat comes from.
Uniform Retail Meat Identity Standards
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
might hang. Its proper, standard name is BEEF CHUCK, NECK POT ROAST. A sticker or a second
label on the cut could continue to identify it by its fanciful name, provided the package was properly
labeled with its generic identification.
A fanciful name must not imply, however, that the cut is of better quality, more tender or of greater
value than it actually is. If a fanciful name implies any such attributes, it would be deemed deceptive.
Other examples of names are pork products developed by the NATIONAL PORK BOARD. Examples are
the “America’s Cut,” the “Chef’s Prime” roast and the “Chef’s Prime Filet.” The NATIONAL PORK
BOARD has set a stringent standard for each, with precise specifications for the anatomical location,
thickness and trim. So a PORK, TOP LOIN CHOP BNLS – America’s Cut, a PORK LOIN, BLADE
ROAST BNLS – Chef’s Prime Roast or a PORK LOIN, BLADE CHOP BNLS – Chef’s Prime Filet can
carry the branded name—in addition to the generic label name—and be promoted and advertised as
such by a retailer. Still another example would be the lamb cut, “Denver Ribs,” the generic label name
for which is LAMB BREAST, EXTRA TRIM.
The NATIONAL CATTLEMEN’S BEEF ASSOCIATION has also developed a line of single muscle
cuts from the chuck and round dubbed Beef Value Cuts. Examples are the BEEF SHOULDER TOP
BLADE STEAK (FLAT IRON), BEEF SHOULDER CENTER
STEAK (RANCH STEAK), BEEF SHOULDER TENDER and
URMIS Labelling
BEEF SHOULDER TENDER MEDALLIONS. Some of these
Abbreviations
cuts have a secondary name in parenthesis to set them apart
BI
Bone in
from the traditional cuts that contain multiple muscles and are
B
N
L
S
Boneless
cut differently. For these new cuts, a cutting description is listed
C N T RY
Country
in the right hand column of the cut charts in the Beef
DBLE
Double
nomenclature section that will highlight the difference in cutting
technique. Like the pork cuts, these cuts may be promoted using
LG
Large
the branded names (Flat Iron and Ranch Steaks) in addition to
LN
Loin
the generic label names.
POT RST
Pot Roast
The master list of approved names that follows are divided
RND
Round
into separate sections for beef, veal, pork and lamb. Ground
RST
Roast
meat is discussed in the Ground Meats section of this manual.
S
H
L
D
R
Shoulder
For every cut there is a photograph, appropriate name, photo of
the subprimal cut from which it originates, and its U.P.C.
SQ
Square
number. In the right-hand column opposite each cut is a list of
STK
Steak
unapproved names. Where appropriate, other information
TRM
Trimmed
about a given cut is included in that same column. Note that in
some cases an “IMPS” number appears in that column, followed
These abbreviations are
by “NAMP.” It is the Institutional Meat Purchase Specification
used throughout this manual
for simplicity.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
number, designated as such by the U.S. DEPARTMENT OF AGRICULTURE for institutional meat buyers.
NAMP identifies the NORTH AMERICAN MEAT PROCESSORS ASSOCIATION, a trade association of hotel,
restaurant and institutional meat suppliers. The IMPS/NAMP numbers are widely used in the
foodservice industry. Where a retail company warehouse is a supplier to restaurants and other
institutions, the IMPS/NAMP numbers are important. The USDA cooperated with NAMP in the
development of its Meat Buyers’ Guide, which uses these same numbers.
Since cookery is so important to the success of all meat dishes, the recommended basic cooking
method is listed under every cut name in the left-hand column. (This information is optional for
inclusion on the label. Some retailers like to include it.) Further cookery information is provided in the
Meat Cookery section of the manual.
Printing the Labels
In developing the names to fit labeling limitations a number of consistent style parameters were used.
1. Combine species name, primal name and retail name, thus leaving no doubt as to the type of meat
or its location in the carcass as a tenderness key.
2. Be concise and specific.
3. Utilize only standard abbreviations where necessary.
INTRODUCTION
APPROVED NAMES
N e w N a m e s , N e w C u t s A p p ro v a l
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Have all meat cuts been “invented?” Does this manual contain all known cuts of meat sold in the
U.S.? The answer to both questions is: “Probably not.”
The ICMISC feels that the standards established for the nomenclature system also should prevail for
the identification of new or unpublished meat cuts. Thus, retailers who may be cutting and
merchandising cuts which were simply not known to be popular at the time of publication have an
opportunity to gain approval for adding such cuts to the recommended list.
Further, allowing such opportunity and encouraging innovative merchandising will benefit the
consumer with added variety.
Approval Procedure. Any operator who desires to have a new cut added to the approved list should
submit the following information, for action by the ICMISC, to:
National Cattlemen’s Beef Association
National Pork Board
OR
Retail Marketing
Retail Marketing
9110 E. Nichols Ave., Suite 300
1776 NW 114th Street
Centennial, CO 80112
Clive, IA 50325
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
1. Name of new cut. Name must fit the nomenclature system and must show SPECIES, PRIMAL
CUT and proposed RETAIL NAME.
2. Clearly-focused color photographs of new cut. Polaroid-type is acceptable. Take the picture from
two or three different angles and show both sides.
3. Describe the cut, including location in the primal.
4. Geographic area or region where the cut is being merchandised, even if it is only in a small area.
5. Requests should be submitted on company stationery.
Given this information, the request will be placed immediately before an URMIS Working Group
appointed by the Chairman of ICMISC. The Group will screen new names and make recommendations
to the full committee for the swiftest possible action on the request.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
SEE THESE SECTIONS
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
{
Beef
Veal
Pork
Lamb
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
SELECT AN AREA
TO VIEW IT
LARGER
This section is organized
in the following order:
Species Cuts Chart
Species-Specific
Primal Information
Index of Cuts
A Changed Picture
for Beef: The Retailer
Makes the Choices
Cut Nomenclature
and U.P.C. Numbers
Counting Ribs in a
Beef Forequarter
Figure 1 -Primal (Wholesale)
Cuts and Bone
Structure of Beef.
INTRODUCTION
APPROVED NAMES
Figure 2 -Counting ribs
in a Beef Forequarter.
BEEF
VEAL
PORK
Figure 3 -Identification of the Four
Bone-in Sirloin Steaks
LAMB
GROUND MEATS
Figure 4 -Primal Beef Rounds
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
Beef Retail Names
MEAT COOKERY
GLOSSARY & REFERENCES
Approved by the
National Cattlemen’s Beef Association
and the Cattlemen’s Beef Board
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef Cuts
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO BEEF RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
BACK TO BEEF RETAIL CUTS CHART
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO BEEF RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO BEEF RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO BEEF RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO BEEF RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO BEEF RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO BEEF RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
i maal l ((WWhhoolleessaallee)) C
C uu tt ss aa nndd BBoonnee SSt tr ruucct ut ur er e oof fP Boer ke. f .
F iFgi gu ur er e11——PPr irm
CHUCK
RIB
SHORT LOIN
SIRLOIN
ROUND
Beef Cuts
SHOULDER
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
SHANK
PORK
BRISKET
PLATE
FLANK
TIP
LAMB
A Changed Picture for Beef: The Retailer Makes the Choices
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
In less than a generation, starting back in the 1960’s, a change in the manner of shipment of beef
carcasses from slaughterhouse to store occurred so rapidly as to be revolutionary. From heavy,
cumbersome sides of beef hanging on overhead rails in the packing house—moved to rails on truck and
thence to rails at the retail receiving dock and cooler, to be fabricated in the store—beef began instead to
arrive at the store or retail warehouse vacuum packaged in easily handled boxes. “Boxed beef” became
the norm and retail customers order the primal or subprimal cuts they need, based on product movement
in the store and available supply.
With the almost universal presence of boxed beef in the marketplace today, retailers seldom fabricate
a full side or even a quarter. However, industry jargon and terminology still includes references to intact
carcass parts, for example, often citing specific references to ribs in the forequarter.
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
F i g u r e F2i —
t iC
n go uRni bt i sn gi n Rai bBs ei en f aF oBreeeqf uFaor rt ee qr .u a r t e r .
g uCr eo u2n—
CHUCK
RIB
Beef Cuts
SHOULDER
INTRODUCTION
APPROVED NAMES
BEEF
SHANK
VEAL
BRISKET
PLATE
PORK
LAMB
Counting Ribs in a Beef Forequarter
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
Beef Retail Names
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
The manner used in this manual to count ribs is the traditional front-to-back method, as illustrated in
Fig. 2. Start at the front of the primal Chuck and count toward the rear through all 12 ribs. The primal
Chuck contains ribs 1-5 and the primal Rib contains ribs 6-12. The 13th rib is at the front of the primal
Loin.
(NOTE: It is observed that some provisioners and retailers reverse that process by beginning the count
at the last rib in the Rib primal and counting forward.)
MEAT IDENTIFICATION STANDARDS COMMITTEE
There are a number of different ways to fabricate primal and subprimal cuts of beef. Regardless of the
method used, the retail cuts remain the same. Fig. 1 illustrates the URMIS program’s nomenclature system
for primal and subprimal cuts from a side of beef. This system does not address the subprimal “boxed
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Uniform Retail Meat Identity Standards
Beef Cuts
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
beef” options that are offered by
Figure 3—Identification of the
meat packers, since they are
constantly in flux and are far too
Four Bone-in Sirloin Steaks.
varied to list. Again, no matter in
what form your beef product is
received, the retail cuts fabricated
at the store level are not likely to
differ from those illustrated in the
following pages of this manual.
Beef Chuck contains ribs 1-5
(Fig. 2), and is comparable to the
shoulder in the other species, i.e.,
Veal Shoulder, Pork Shoulder and
Lamb Shoulder.
The Beef Chuck is commonly
divided into bone-in or boneless
subprimals, or may be shipped
entirely muscle-boned. Typically,
these arrive at the retail store in a
vacuum packaged, boxed form. The most common cuts are illustrated at the top of the Beef Chuck pages
of the manual. A subprimal from the Chuck, the Shoulder Clod, is common in many areas. However, the
term “Clod”, is not approved for URMIS labeling.
URMIS differentiates between Blade cuts, depending on their location in the Blade Portion of the
Chuck:
1. Beef Chuck Blade Steaks and Roasts show the flat blade bone and come from ribs 4-5.
2. Beef Chuck 7-Bone Steaks and Roasts come from the center of the Blade Portion (including ribs
1-3), or contain that portion of the blade bone which resembles the figure “7”.
Beef Rib includes ribs 6-12 (Fig. 2). Beef Rib Roast, Large End, normally includes ribs 6-8, but also
can include the 9th rib. Beef Rib Roast, Small End, normally includes ribs 10-12, but also may include
the 9th rib. Thus the 9th rib can go with either the Small or Large End.
Beef Loin includes both the Short Loin and the Sirloin (Fig. 1). In some areas of the country, the Sirloin
is referred to as a “loin end” or a “hip.” Typically, the Sirloin is fabricated into subprimals, shipped in
boxed form. Bone-in Sirloins often are merchandised as steaks, but because the hip bone structure in the
sirloin area is not uniform, “typical” bone-in sirloin steaks do not all look alike. Identification of the four
bone-in Sirloin Steaks sometimes is confusing, especially for consumers. URMIS allows for all four to be
labeled simply as “Sirloin Steak,” without reference to the bone shape. But a retailer may elect to identify
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Uniform Retail Meat Identity Standards
Figure 4—Primal Beef
Rounds.
Beef Cuts
DIAMOND
ROUND
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
them under URMIS (on the label) by their bones, i.e. Wedge Bone,
Flat Bone, Round Bone or Pin Bone as illustrated in Fig. 3. A fifth,
the Shell Steak, also is a Sirloin Steak.
Beef Round consists of four major muscle groups: Top Round,
Bottom Round, Eye Round and Tip. In some sections of the country
Top Round is called “Inside Round”; Bottom Round is
called“Outside Round”; and the Tip is “Face,” “Knuckle” or
“Veiny.” Because of widespread usage, both “Outside” and “Inside”
are permitted under URMIS labeling, while “face,” “knuckle” and
“veiny” are not.
The separation of the Round from the hindquarter may be made
in different ways. Fig. 4 illustrates three ways the primal may be
received. A Diamond Round includes all of the Tip, while a Chicago
Round has only half of the Tip, and a New York Round has the
entire Tip removed. Distributors may offer all three, or the Round
completely fabricated into subprimals.
NEW YORK
ROUND
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
CHICAGO
ROUND
PORK
SEE
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef Cuts
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT IDENTIFICATION
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
BEEF CHUCK ARM HALF
BEEF CHUCK BLADE
BEEF CHUCK ROLL
BEEF CHUCK BLADE HALF, BONELESS
BEEF SHOULDER
BEEF FORESHANK
BEEF BRISKET, BONELESS, DECKLE OFF
BEEF SHORT PLATE
BEEF FLANK
BEEF RIB, OVEN PREPARED
BEEF RIBEYE ROLL, LIP ON, BONE IN
BEEF FULL LOIN
BEEF TOP LOIN, BONELESS
BEEF TOP SIRLOIN, BONELESS
BEEF BOTTOM SIRLOIN BUTT
BEEF FULL TENDERLOIN
BEEF ROUND, BONE IN
BEEF TOP ROUND
BEEF BOTTOM ROUND
BEEF ROUND TIP
BEEF ROUND
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF CHUCK ARM HALF
B-1
Beef
Beef
Beef
Beef
Beef
Chuck Arm Pot Roast
Chuck Arm Pot Roast Bnls
Chuck Cross Rib Pot Roast
Chuck Cross Rib Pot Roast Bnls
Shoulder Pot Roast Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1048
1049
1081
1082
1132
B-2
Beef
Beef
Beef
Beef
Beef
Chuck Arm Steak
Chuck Arm Steak Bnls
Chuck Short Ribs
Chuck Short Ribs Bnls
Shoulder Steak Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1050
1056
1124
1127
1133
B-3
Beef
Beef
Beef
Beef
Beef
Shoulder Pot Roast Bnls
Shoulder Steak Bnls
Soup Bones
Marrow Bones
For Stew
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1132
1133
1768
1765
1727
B-4
Beef
Beef
Beef
Beef
Chuck
Chuck
Chuck
Chuck
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1114
1124
1107
1110
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Flat Ribs
Short Ribs
Flanken Style Ribs
Flanken Style Ribs Bnls
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF CHUCK BLADE HALF
B-5
Beef Cuts
INDEX
Beef
Beef
Beef
Beef
Chuck Neck Pot Roast
Chuck Neck Pot Roast Bnls
Chuck Neck Bones
for Stew
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1120
1121
1165
1727
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1080
1033
1035
1064
1066
1069
1073
1136
1138
1150
1152
1151
1158
1115
1116
1137
1144
BEEF CHUCK BLADE PORTION
B-6
B-7
B-8
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
B-9
PORK
LAMB
B-10
GROUND MEATS
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Beef
Chuck Pot Roast Bnls
Chuck 7-Bone Pot Roast
Chuck 7-Bone Steak
Chuck Blade Roast
Chuck Blade Steak
Chuck Blade Steak Cap Off
Chuck Blade Steak Bnls
Chuck Top Blade Pot Roast
Chuck Top Blade Steak BI
Chuck Under Blade Pot Roast
Chuck Under Blade Steak
Chuck Under Blade Pot Roast Bnls
Chuck Under Blade Steak Bnls
Chuck Mock Tender Rst
Chuck Mock Tender Steak
Shoulder Top Blade Roast Bnls
Shoulder Top Blade Steak Bnls
EFFECTIVE MEATCASE MANAGEMENT
BEEF CHUCK BLADE PORTION, BONELESS
FOOD SAFETY
B-11
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef Chuck Eye Roast Bnls
Beef Chuck Eye Steak Bnls
Beef Chuck Eye Edge Pot Roast
U.P.C. 1095
U.P.C. 1102
U.P.C. 1092
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF CHUCK ROLL
B-12
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef
Beef
Beef
Beef
Chuck
Chuck
Chuck
Chuck
Eye Roast Bnls
Eye Steak Bnls
Under Blade Pot Roast Bnls
Under Blade Steak Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1095
1102
1151
1158
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF CHUCK BLADE HALF, BONELESS
B-13
Beef
Beef
Beef
Beef
Beef
B-14
Beef Chuck Mock Tender Roast
Beef Chuck Mock Tender Steak
Beef Chuck Neck Pot Roast Bnls
Beef Cuts
INDEX
INTRODUCTION
TABLE OF CONTENTS
HISTORY OF
MEAT LABELING
APPROVED
NAMES
BEEF
APPROVED NAMES
VEAL
PORK
GROUND MEATS
LAMB
MEAT IDENTIFICATION
GROUND MEATS
VALUE BASED MANAGEMENT
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
FOOD SAFETY
NUTRITION LABELING
MEAT
COOKERY
MEAT COOKERY
GLOSSARY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Chuck
Chuck
Chuck
Chuck
Chuck
Eye Roast Bnls
Eye Steak Bnls
Eye Edge Pot Rst
Under Blade Pot Roast Bnls
Under Blade Steak Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1095
1102
1092
1151
1158
U.P.C. 1115
U.P.C. 1116
U.P.C. 1121
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF SHOULDER
B-15
Beef
Beef
Beef
Beef
Shoulder Top Blade Roast Bnls
Shoulder Top Blade Steak Bnls
Shoulder Pot Roast Bnls
Shoulder Steak Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1137
1144
1132
1133
B-16
Beef
Beef
Beef
Beef
Shoulder Top Blade Steak (Flat Iron)
Shoulder Center Steak (Ranch Steak)
Shoulder Petite Tender
Shoulder Tender Medallions
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1166
1162
1030
1164
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF FORESHANK
B-17
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef
Beef
Beef
Beef
Shank
Shank
Shank
Shank
Cross Cuts
Cross Cuts Bnls
Center Cut
Soup Bones
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1636
1639
1635
1644
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF BRISKET, BONELESS, DECKLE OFF
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-18
Beef Brisket Whole Bnls
Beef Brisket Point Half Bnls
Beef Brisket Flat Half Bnls
U.P.C. 1615
U.P.C. 1628
U.P.C. 1623
B-19
Beef
Beef
Beef
Beef
U.P.C.
U.P.C.
U.P.C.
U.P.C.
B-20
Beef Brisket Edge Cut Bnls
Beef Brisket Half Point Bnls
Beef Brisket Corned Bnls
Brisket
Brisket
Brisket
Brisket
Point Cut Bnls
Middle Cut Bnls
Flat Cut Bnls
Point Off Bnls
1627
1626
1622
1629
U.P.C. 1624
U.P.C. 1625
U.P.C. 1630
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF SHORT PLATE
B-21
Beef
Beef
Beef
Beef
Beef
B-22
Beef Plate Skirt Steak Bnls
Beef Skirt Steak Cubed Bnls
Beef Plate Skirt Steak Rolls Bnls
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Plate
Plate
Plate
Plate
Plate
Short Ribs
Short Ribs Bnls
Spareribs
Ribs
Short Ribs Flanken Style
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1599
1605
1598
1597
1603
U.P.C. 1607
U.P.C. 1610
U.P.C. 1611
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF FLANK
B-23
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef
Beef
Beef
Beef
Flank
Flank
Flank
Flank
Steak
Steak Cubed
Steak Cubed Rolled
Steak Rolls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1581
1587
1588
1590
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF RIB, OVEN PREPARED
B-24
Beef
Beef
Beef
Beef
Beef
Rib
Rib
Rib
Rib
Rib
B-25
Beef
Beef
Beef
Beef
Beef
B-26
Beef
Beef
Beef
Beef
Beef
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Roast Large End
Roast Large End Bnls
Extra Trim Roast Large End
Steak Large End
Back Ribs
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1218
1221
1220
1222
1182
Rib Roast Small End
Rib Roast Small End Bnls
Rib Steak Small End
Rib Steak Small End Bnls
Ribeye Steak
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1235
1238
1239
1245
1209
Ribeye Roast
Rib Short Ribs
Rib Short Ribs Bnls
Rib Cap Meat Bnls
Rib Rolled Cap Pot Roast
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1192
1259
1265
1185
1189
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF RIBEYE ROLL, LIP ON, BONE IN
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-27
Beef Ribeye Roast Lip On BI
Beef Ribeye Steak Lip On BI
Beef Rib Back Ribs
U.P.C. 1193
U.P.C. 1197
U.P.C. 1182
B-28
Beef
Beef
Beef
Beef
U.P.C.
U.P.C.
U.P.C.
U.P.C.
Ribeye
Ribeye
Ribeye
Ribeye
Roast Lip On Bnls
Steak Lip On Bnls
Roast
Steak
1194
1203
1192
1209
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF FULL LOIN
B-29
Beef
Beef
Beef
Beef
Beef
Top Loin Roast
Top Loin Roast Bnls
Top Loin Steak
Top Loin Steak Bnls
Loin Tenderloin Roast
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1396
1397
1398
1404
1386
B-30
Beef
Beef
Beef
Beef
Beef
Loin Tenderloin Steak
Loin T-Bone Steak
Loin Porterhouse Steak
Loin Sirloin Steak
Loin Shell Sirloin Steak
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1388
1369
1330
1358
1346
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF TOP LOIN, BONELESS
B-31
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef Top Loin Roast Bnls
Beef Top Loin Steak Bnls
U.P.C. 1397
U.P.C. 1404
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF TOP SIRLOIN, BONELESS
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-32
Beef
Beef
Beef
Beef
Loin Top
Loin Top
Loin Top
Loin Top
Sirloin
Sirloin
Sirloin
Sirloin
Roast Bnls
Roast Bnls Cap Off
Steak Bnls
Steak Bnls Cap Off
B-33
Beef Loin Top Sirloin Cap Roast Bnls
Beef Loin Top Sirloin Cap Steak Bnls
Beef Loin Sirloin Cubes For Kabobs
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1418
1419
1422
1426
U.P.C. 1420
U.P.C. 1421
U.P.C. 1365
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF BOTTOM SIRLOIN BUTT
B-34
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef
Beef
Beef
Beef
Beef
Loin Ball Tip Roast
Loin Ball Tip Steak
Loin Tri Tip Roast
Loin Tri Tip Steak
Loin Flap Meat Steak
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1307
1308
1429
1430
1326
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF FULL TENDERLOIN
B-35
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef Loin Tenderloin Roast
Beef Loin Tenderloin Steak
Beef Loin Tenderloin Tips
U.P.C. 1386
U.P.C. 1388
U.P.C. 1392
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF ROUND, BONE IN
B-36
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef
Beef
Beef
Beef
Round Steak
Round Steak Bnls
Round Rump Roast Bnls
Heel of Round Roast
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1494
1501
1520
1477
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF TOP ROUND
B-37
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef Top
Beef Top
Beef Top
Beef Top
Beef Top
Round
Round
Round
Round
Round
Roast
Roast Cap Off
Steak 1st Cut
Steak
Steak Butterflied
U.P.C. 1455
U.P.C. 1454
U.P.C. 1556
U.P.C. 1553
U.P.C. 1563
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF BOTTOM ROUND
B-38
Beef
Beef
Beef
Beef
Beef
B-39
Beef Bottom Round Steak (Western Griller)
Beef Bottom Round Roast (Triangle Roast)
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Bottom Round Rump Roast
Bottom Round Roast
Bottom Round Steak
Eye Round Roast
Eye Round Steak
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1519
1464
1466
1480
1481
U.P.C. 1466
U.P.C. 1463
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF ROUND TIP
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-40
Beef
Beef
Beef
Beef
Round Tip
Round Tip
Round Tip
Round Tip
Roast
Steak
Roast Cap Off
Steak Cap Off
B-41
Beef Round Sirloin Tip Center Steak
Beef Round Sirloin Tip Center Roast
Beef Round Sirloin Tip Side Steak
U.P.C.
U.P.C.
U.P.C.
U.P.C.
1525
1527
1526
1535
U.P.C. 1550
U.P.C. 1549
U.P.C. 1543
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
BEEF ROUND
B-42
Beef Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Beef Round For Cubed Steak
Beef For Stew
Beef Round For Kabobs
U.P.C. 1577
U.P.C. 1727
U.P.C. 1576
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
ARM POT ROAST*
(Braise)
Arm Chuck Roast
Chuck Round Bone Cut
Round Bone Pot Roast
Round Bone Roast
c
b
a
5
4
3 2
1
B e e f C h u ck
Arm Half
b
U.P.C. 1048
Chuck Arm Roast
BEEF CHUCK
ARM POT ROAST BNLS*
(Braise)
IMPS/NAMP 113A
This subprimal cut is the Arm Half of a Square Cut
Chuck. It is the Arm Portion of IMPS/NAMP 113A.
b
U.P.C. 1049
BEEF CHUCK
CROSS RIB POT ROAST*
(Braise, Roast)
INTRODUCTION
Boston Cut
Bread and Butter Cut
Cross Rib Roast
English Cut Roast
Thick Rib Roast
APPROVED NAMES
BEEF
a
U.P.C. 1081
VEAL
Boneless Boston Cut
Boneless English Roast
English Roll
BEEF CHUCK
CROSS RIB POT ROAST
BNLS*
(Braise, Roast)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1082
Boneless English Roast
Honey Cut
Cross Rib Roast Boneless
Shoulder Roast
BEEF CHUCK
SHOULDER POT ROAST
BNLS*
(Braise, Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
c
U.P.C. 1132
IMPS/NAMP 114E
PREVIOUS
*Use of descriptor, “Pot”, is optional.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-1
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
ARM STEAK
(Braise)
Arm Swiss Steak
Chuck Steak for Swissing
Round Bone Steak
Round Bone Swiss Steak
c
a
b
d➙
5
4 3
2
1
a
U.P.C. 1050
B e e f C h u ck
Arm Half
Boneless Round Bone Steak
Boneless Swiss Steak
BEEF CHUCK
ARM STEAK BNLS
(Braise)
IMPS/NAMP 113A
This subprimal cut is the Arm Half of the Square Cut Chuck.
It is the Arm Portion of IMPS/NAMP 113A. Ribs 1 through 5
and/or Ribs 4 and 5 can be sold as Short Ribs. Remaining
cuts include boneless Arm Steaks and Shoulder Steaks.
a
U.P.C. 1056
BEEF CHUCK
SHORT RIBS
(Braise, Cook in Liquid)
INTRODUCTION
Barbecue Ribs
Braising Ribs
English Short Ribs
Fancy Ribs
APPROVED NAMES
BEEF
bd
U.P.C. 1124
IMPS/NAMP 130
VEAL
Boneless Barbecue Ribs
Bonless Braising Ribs
BEEF CHUCK
SHORT RIBS BNLS
(Braise, Cook in Liquid)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
bd
U.P.C. 1127
English Steak
Shoulder Steak Half Cut
BEEF
SHOULDER STEAK BNLS
(Braise, Grill†, Broil†,
Panbroil†/Panfry†)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
IMPS/NAMP 130A
c
U.P.C. 1133
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-2
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
b
c
a
5
4 3
2
1
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF
SHOULDER POT ROAST
BNLS*
(Braise)
Splitting the shoulder, as illustrated in
photo (far left) will encourage cross-grain
carving of the cooked meat.
This boneless roast is a variation of the
same cut taken from a different section of
the Shoulder (see page B-1)
a
U.P.C. 1132
B e e f C h u ck
Arm Half
IMPS/NAMP 113A
When it is muscle-boned, the Shoulder is removed
in one piece. When split, as illustrated by the dotted
line (a), the cooked roast will be easy to carve
across the grain.
INTRODUCTION
IMPS/NAMP 114A
Chuck for Swissing
Clod Steak Boneless
London Broil
Shoulder Cutlet Boneless
BEEF
SHOULDER STEAK BNLS
(Braise, Grill†, Broil†,
Cook in liquid, Panbroil†/Panfry†)
a
U.P.C. 1133
BEEF
SOUP BONES
(Cook in Liquid)
Knuckle Bone
Knuckle Soup Bone
APPROVED NAMES
BEEF
b
U.P.C. 1768
IMPS/NAMP 134
VEAL
BEEF
MARROW BONES
(Cook in Liquid)
PORK
LAMB
Clear Bones
Soup Bones
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
c
U.P.C. 1765
Diced Beef
BEEF
FOR STEW
(Cook in Liquid)
FOOD SAFETY
The subprimal beef chuck, arm half and
blade half will yield suitably lean meat
for stew.
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
a
U.P.C. 1727
†Marinate before cooking.
*Use of descriptor, “Pot”, is optional.
IMPS/NAMP 134
IMPS/NAMP 135/135A
PREVIOUS
B-3
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a➙
5
4
3
2
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
FLAT RIBS
(Braise, Cook in Liquid)
Barbecue Ribs
Bottom Chuck Ribs
Chuck Spareribs
1
a
U.P.C. 1114
Beef Arm Half
IMPS/NAMP 113A
Barbecue Ribs
Braising Ribs
Brust Flanken
Flanken Short Ribs
BEEF CHUCK
SHORT RIBS
(Braise, Cook in Liquid)
In boning the Shoulder, the retailer may
merchandise the Ribs in a variety of ways,
as illustrated to the right.
a
U.P.C. 1124
BEEF CHUCK
FLANKEN STYLE RIBS
(Braise, Cook in Liquid)
INTRODUCTION
IMPS/NAMP 130
Barbecue Ribs
Braising Ribs
Flanken Short Ribs
Kosher Ribs
Usually cut thinner than
Beef Chuck Short Ribs
APPROVED NAMES
BEEF
a
U.P.C. 1107
IMPS/NAMP 130
VEAL
Boneless Braising Ribs
Boneless Barbecue Ribs
BEEF CHUCK
FLANKEN STYLE RIBS BNLS
(Braise, Cook in Liquid)
PORK
LAMB
Usually cut thinner than
Beef Chuck Short Ribs
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1110
IMPS/NAMP 1123
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-4
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
NECK POT ROAST*
(Braise)
Neck Boiling Beef
Neck Soup Meat
Yankee Pot Roast
Bell Roast
a
U.P.C. 1120
B e e f C h u ck
Blade Half
This subprimal cut is the Blade Section of
IMPS/NAMP 113A. When the neck is removed it
becomes a Beef Chuck, Blade Portion (b), as illustrated in the following pages.
Boneless Beef Neck
Boneless Yankee Pot Roast
Bell Roast
BEEF CHUCK
NECK POT ROAST BNLS*
(Braise)
a
U.P.C. 1121
BEEF CHUCK
NECK BONES
(Cook in Liquid)
INTRODUCTION
Braising Bones
Neck Soup Bones
Meaty Neck Bones
APPROVED NAMES
BEEF
a
U.P.C. 1165
VEAL
BEEF
FOR STEW
(Cook in Liquid)
PORK
LAMB
Diced Beef
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1727
IMPS/NAMP 135/135A
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
*Use of descriptor, “Pot”, is optional.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-5
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
Approved Name; Recommended
Cooking Method; U.P.C.
a
e
d
1
2
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
b
c
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
POT ROAST BNLS*
(Braise)
3
4
5
abc
U.P.C. 1080
Beef Chuck
Blade Portion
When cut “bone-in,” the Beef Chuck Blade Portion
is divided into 3 sections:
a) Neck vertebrae, 6 & 7, boneless pot roasts
b) Chuck Ribs, 1, 2 & 3, 7-Bone cuts
c) Chuck Ribs 4 & 5, Blade cuts
d) The blade bone (d) is relatively flat, except for
the ridge portion (e).
INTRODUCTION
Center Cut Pot Roast
Chuck Roast Center Cut
7-Bone Roast
BEEF CHUCK
7-BONE POT ROAST*
(Braise)
b
U.P.C. 1033
BEEF CHUCK
7-BONE STEAK
(Braise, Grill†, Broil†)
Center Chuck Steak
Chuck Steak Center Cut
APPROVED NAMES
BEEF
b
U.P.C. 1035
VEAL
BEEF CHUCK
BLADE ROAST
(Braise)
PORK
LAMB
Chuck Roast Blade Cut
Chuck Roast 1st Cut
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
c
U.P.C. 1064
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
*Use of descriptor, “Pot”, is optional.
†Marinate before cooking.
PREVIOUS
B-6
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
e
d
1
2
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
BLADE STEAK
(Braise, Broil†, Grill†)
Chuck Steak Blade Cut
Chuck Steak 1st Cut
3
4
5
c
U.P.C. 1066
Beef Chuck
Blade Portion
When cut “bone-in,” the Beef Chuck Blade Portion
is divided into 3 sections:
a) Neck vertebrae, 6 & 7, boneless pot roasts
b) Chuck Ribs, 1, 2 & 3, 7-Bone cuts
c) Chuck Ribs 4 & 5, Blade cuts
d) The blade bone (d) is relatively flat, except for
the ridge portion (e).
INTRODUCTION
Char Broil Steak
Chuck Barbecue Steak
Chuck Steak for Bar BQ
Chuck Steak 1st Cut
BEEF CHUCK
BLADE STEAK CAP OFF
(Braise, Broil†, Grill†)
c
U.P.C. 1069
BEEF CHUCK
BLADE STEAK BNLS
(Braise, Broil†, Grill†)
Chine bone may be removed.
Deluxe Blade Steak
Boneless Blade Steak 1st Cut
APPROVED NAMES
BEEF
c
U.P.C. 1073
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-7
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
TOP BLADE POT ROAST*
(Braise)
Top Chuck Roast
7-Bone Roast
Blade Roast, Bone-in
a
U.P.C. 1136
Beef Chuck
Blade Portion
To make Top Blade (a) and Under Blade (b) pot
roasts and steaks, cut through the natural seam as
illustrated here and on the following page.
Top Chuck Steak
Blade Steak, Bone-in
BEEF CHUCK
TOP BLADE STEAK BI
(Braise, Grill†, Broil†, Panfry,
Panbroil)
a
U.P.C. 1138
BEEF CHUCK
UNDER BLADE POT ROAST*
(Braise, Roast)
INTRODUCTION
Bottom Chuck Roast
California Roast
Semi-Boneless Chuck Roast
Under Cut Roast
APPROVED NAMES
BEEF
b
U.P.C. 1150
VEAL
Bottom Chuck Steak
California Steak
Semi-Boneless Chuck Steak
Under Cut Steak
BEEF CHUCK
UNDER BLADE STEAK
(Braise, Grill†, Broil†, Panfry†,
Panbroil†)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 1152
Chine bone may be removed.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
*Use of descriptor, “Pot”, is optional.
†Marinate before cooking.
PREVIOUS
B-8
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
UNDER BLADE POT ROAST
BNLS*
(Braise, Roast, Broil†, Panbroil†,
Panfry†, Grill†)
Boneless Roast Bottom Chuck
Boneless California Roast
Inside Chuck Roast
b
U.P.C. 1151
Beef Chuck
Blade Portion
To make Top Blade (a) and Under Blade (b) pot
roasts and steaks, cut through the natural seam as
illustrated here and on the preceding page.
IMPS/NAMP 116E
Boneless Chuck Steak
Boneless Bottom Chuck Steak
Chuck Fillet Steak
Boneless Under Cut Steak
BEEF CHUCK
UNDER BLADE STEAK BNLS
(Braise, Grill†, Broil†, Panbroil†,
Panfry†)
b
U.P.C. 1158
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
*Use of descriptor, “Pot”, is optional.
†Marinate before cooking.
PREVIOUS
B-9
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
e
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
MOCK TENDER RST
(Braise)
Chuck Eye – Chuck Fillet
Medallion Pot Roast
Scotch Tender
a
b
1
2
3
4
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
This cut is above the ridge of
the blade bone.
5
a
U.P.C. 1115
Beef Chuck
Blade Portion
In muscle-boning the Beef Chuck Blade Portion the
two boneless cuts from the top of the Chuck are
Chuck Mock Tender (a), and Top Blade Roast (b)
separated by the ridge of the Blade bone (e).
Chuck Eye Steak
Chuck Fillet Steak
Chuck Tender Steak
Fish Steak
BEEF CHUCK
MOCK TENDER STEAK
(Braise)
a
U.P.C. 1116
BEEF SHOULDER
TOP BLADE ROAST BNLS
(Braise, Roast)
INTRODUCTION
IMPS/NAMP 116B
Flat Iron Roast
Lifter Roast
Triangle Roast
This cut is below the ridge of
the blade bone.
APPROVED NAMES
BEEF
b
U.P.C. 1137
IMPS/NAMP 114D
VEAL
Book Steak
Butler Steak
Lifter Steak
Petite Steak
Boneless Top Chuck Steak
BEEF SHOULDER
TOP BLADE STEAK BNLS
(Braise, Broil, Grill, Panbroil,
Panfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 1144
IMPS/NAMP 1114D
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-10
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
EYE ROAST BNLS
(Braise, Roast)
Boneless Chuck Roll
Boneless Chuck Fillet
Inside Chuck Roll
b
U.P.C. 1095
Beef Chuck Blade
Portion Boneless
IMPS/NAMP 115A
In the Beef Chuck illustration, section (a) nearest
the neck is less tender than section
(b) nearest to the Rib.
INTRODUCTION
Boneless Chuck Fillet Steak
Boneless Steak Bottom Chuck
Boneless Chuck Slices
BEEF CHUCK
EYE STEAK BNLS
(Braise, Grill, Broil, Panbroil,
Panfry)
b
U.P.C. 1102
IMPS/NAMP 1116D
BEEF CHUCK
EYE EDGE POT ROAST*
(Braise)
Boneless Chuck Pot Roast
Inside Chuck Roast
Chuck Rib Pot Roast
U.P.C. 1092
This is a thin strip from the inside
chuck which was originally attached
to rib bones.
APPROVED NAMES
BEEF
IMPS/NAMP 116D
b
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
*Use of descriptor, “Pot”, is optional.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-11
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
EYE ROAST BNLS
(Braise, Roast)
Boneless Chuck Fillet
Inside Chuck Roll
Boneless Chuck Roll
Includes portion of the eye muscle
U.P.C. 1095
B e e f C h u ck R o l l
IMPS/NAMP 116A
This boneless cut includes the large muscle system
which lies under the blade bone of the Blade Half
of the Chuck. The Mock Tender, Chuck cover and
Neck portion have been removed. The cut may
be merchandised as is, in the vacuum bag,
or tied as illustrated here.
a
IMPS/NAMP 116D
a
IMPS/NAMP 1116D
BEEF CHUCK
EYE STEAK BNLS
(Braise, Grill, Broil, Panbroil,
Panfry)
U.P.C. 1102
BEEF CHUCK
UNDER BLADE POT ROAST
BNLS*
(Braise, Grill†, Broil†, Panbroil†,
Panfry†)
INTRODUCTION
APPROVED NAMES
BEEF
Boneless Chuck Fillet Steak
Chuck Fillet Steak
Boneless Steak Bottom Chuck
ab
U.P.C. 1151
VEAL
Boneless Roast Bottom Chuck
Boneless California Roast
Inside Chuck Roast
BEEF CHUCK
UNDER BLADE STEAK BNLS
(Braise, Grill†, Panbroil†, Panfry†,
Broil†)
PORK
LAMB
Blade bone and associated
muscles removed.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
ab
U.P.C. 1158
IMPS/NAMP 116E
Boneless Chuck Steak
Boneless Bottom Chuck Steak
Chuck Fillet Steak
Boneless Under Cut Steak
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
*Use of descriptor, “Pot”, is optional
†Marinate before cooking.
PREVIOUS
B-12
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
c
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
EYE ROAST BNLS
(Braise, Roast)
Inside Chuck Roll
Boneless Chuck Roll
Boneless Chuck Fillet
a
a
U.P.C. 1095
B e e f C h u ck B l a d e
H a l f, B o n e l e s s
IMPS/NAMP 115
This cut is a boneless Blade Half from the Chuck,
with the Top Blade Portion removed with the clod.
Cuts come from three sections: the Under Blade
Section (a), Mock Tender (b) and Neck (c).
INTRODUCTION
Boneless Chuck Fillet Steak
Boneless Steak, Bottom Chuck
Boneless Chuck Slices
Chuck Fillet Steak
BEEF CHUCK
EYE STEAK BNLS
(Braise, Grill, Broil, Panbroil,
Panfry)
a
U.P.C. 1102
BEEF CHUCK
EYE EDGE POT RST*
(Braise)
IMPS/NAMP 1116D
Boneless Chuck Pot Roast
Boneless Chuck Roast
Inside Chuck Roast
Chuck Rib Pot Roast
APPROVED NAMES
BEEF
IMPS/NAMP 116D
a
U.P.C. 1092
This is a thin strip from the
inside chuck which was originally
attached to rib bones.
VEAL
Center Cut Chuck Roll
Boneless Roast Bottom Chuck
Boneless California Roast
Inside Chuck Roast
BEEF CHUCK
UNDER BLADE POT ROAST
BNLS*
(Braise, Roast)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
MEAT COOKERY
GLOSSARY & REFERENCES
MEAT IDENTIFICATION STANDARDS COMMITTEE
a
U.P.C. 1158
*Use of descriptor, “Pot”, is optional
†Marinate before cooking.
IMPS/NAMP 116E
Boneless Chuck Steak
Boneless Bottom Chuck Steak
Chuck Fillet Steak
Boneless Under Cut Steak
BEEF CHUCK
UNDER BLADE STEAK BNLS
(Braise, Broil, Grill†, Panbroil†,
Panfry†)
FOOD SAFETY
INDUSTRY-WIDE COOPERATIVE
a
U.P.C. 1151
PREVIOUS
B-13
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
c
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF CHUCK
MOCK TENDER ROAST
(Braise)
Chuck Eye
Chuck Fillet
Chuck Tender
Fish Muscle
Medallion Pot Roast
Scotch Tender
b
U.P.C. 1115
B e e f C h u ck B l a d e
H a l f, B o n e l e s s
Chuck Eye Steak
Chuck Fillet Steak Chuck
Chuck Tender Steak
Fish Steak
BEEF CHUCK
MOCK TENDER STEAK
(Braise)
IMPS/NAMP 115
This cut is a boneless Blade Half from the Chuck,
with the Top Blade Portion removed with the clod.
Cuts come from three sections: the Under Blade
Section (a), Mock Tender (b) and Neck (c).
INTRODUCTION
IMPS/NAMP 116B
b
U.P.C. 1116
BEEF CHUCK
NECK POT ROAST BNLS*
(Braise, Cook in Liquid)
This cut is above (dorsal to)
the ridge of the blade bone.
Boneless Beef Neck
Boneless Yankee Pot Roast
Bell Roast
APPROVED NAMES
BEEF
c
U.P.C. 1121
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
*Use of descriptor, “Pot”, is optional.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-14
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF SHOULDER
TOP BLADE ROAST BNLS
(Braise, Roast)
Flat Iron Roast
Lifter Roast
Puff Roast
Shoulder Roast, Thin End
Triangle Roast
a
U.P.C. 1137
Beef Shoulder
IMPS/NAMP 114
When removed from the Chuck, the Beef Shoulder
is one piece and includes the outside muscles of the
Arm Half and the muscles below the ridge of the
Blade bone on the Blade Half.
Book Steak
Butler Steak
Lifter Steak Petite Steak
Boneless Top Chuck Steak
BEEF SHOULDER
TOP BLADE STEAK BNLS
(Braise, Grill, Broil, Panbroil,
Panfry†)
a
U.P.C. 1144
BEEF SHOULDER
POT ROAST BNLS*
(Braise, Cook in Liquid)
INTRODUCTION
IMPS/NAMP 114D
IMPS/NAMP 1114D
Center Shoulder Roast
Chuck Shoulder Roast
Clod Roast
APPROVED NAMES
BEEF
b
U.P.C. 1132
IMPS/NAMP 114E
VEAL
BEEF SHOULDER
STEAK BNLS
(Braise, Grill†, Broil†, Cook in
Liquid, Panbroil†, Panfry† )
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 1133
Chuck for Swissing
Boneless Clod Steak
Boneless Shoulder Clod Steak
Boneless Shoulder Cutlet
London Broil
Shoulder Steak
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
*Use of descriptor, “Pot”, is optional.
†Marinate before cooking.
PREVIOUS
B-15
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF SHOULDER
TOP BLADE STEAK
(FLAT IRON)
(Grill, Broil, Panfry, Panbroil)
Beef Flat Iron Steak
Beef Shoulder Grill Steak
Remove the internal connective tissue
that runs the length of the muscle into
two steaks.
a
U.P.C. 1166
Beef Shoulder
IMPS/NAMP 114
When removed from the Chuck, the Beef Shoulder
is one piece and includes the outside muscles of the
Arm Half and the muscles below the ridge of the
Blade bone on the Blade Half.
Beef Shoulder Center Cut Steak
Beef Shoulder Grill Steak
BEEF SHOULDER
CENTER STEAK
(RANCH STEAK)
(Grill, Broil, Panbroil, Panfry)
b
U.P.C. 1162
BEEF SHOULDER TENDER
(Grill, Roast)
Separate the Shoulder
IMPS/NAMP 144E along the connective
tissue into the Shoulder Top and
Shoulder Center.
Beef Shoulder Tender Roast
Beef Petite Fillet
INTRODUCTION
Single small muscle (Teres Major) on the
inside surface of the Shoulder Clod
(IMPS/NAMP 114).
APPROVED NAMES
BEEF
c
U.P.C. 1030
VEAL
Beef Medallions
Beef Tender Medallions
BEEF SHOULDER
TENDER MEDALLIONS
(Grill, Broil, Panbroil, Panfry)
PORK
LAMB
Cutting the Shoulder Tender into
approximately 1” slices.
GROUND MEATS
U.P.C. 1164
c
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-16
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF SHANK
CROSS CUTS
(Braise, Cook in Liquid)
Center Beef Shanks
Fore Shanks for Soup, Bone-in
b
U.P.C. 1636
B e e f Fo r e s h a n k
IMPS/NAMP 117
A high percentage of Beef Shanks never reach the
retail market, but become ground beef. Those that
are merchandised usually are made into the cuts
shown here.
Boneless Beef Shanks
Boneless Fore Shanks for Soup
BEEF SHANK
CROSS CUTS, BNLS
(Braise, Cook in Liquid)
b
U.P.C. 1639
BEEF SHANK
CENTER CUT
(Braise, Cook in Liquid)
INTRODUCTION
Center Shank Soup Bone
Shank Soup Bone
APPROVED NAMES
BEEF
a
U.P.C. 1635
VEAL
BEEF SHANK
SOUP BONES
(Cook in Liquid)
PORK
LAMB
Beef Bones
Clear Bones
Soup Bones
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1644
IMPS/NAMP 134
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-17
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF BRISKET
WHOLE BNLS
(Braise, Cook in Liquid)
Fresh Beef Brisket
Whole Brisket
Boneless Brisket
ab
U.P.C. 1615
Beef Brisket,
Boneless, Deckle Off
Brisket Front Cut
Brisket Point Cut
Brisket Thick Cut
Brisket Nose Cut
BEEF BRISKET
POINT HALF BNLS
(Braise, Cook in Liquid)
IMPS/NAMP 120
Several methods for cutting the Brisket are
illustrated on this and the following two pages,
showing the Whole, Halves, Middle and Point
cuts and a Corned Brisket.
INTRODUCTION
IMPS/NAMP 120
a
U.P.C. 1628
BEEF BRISKET
FLAT HALF BNLS
(Braise, Cook in Liquid)
Brisket First Cut
Brisket Flat Cut
Brisket Thin Cut
APPROVED NAMES
BEEF
b
U.P.C. 1623
IMPS/NAMP 120A
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-18
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF BRISKET
POINT CUT BNLS
(Braise, Cook in Liquid)
Brisket Front Cut
Brisket Thick Cut
Brisket Nose Cut
a
U.P.C. 1627
Beef Brisket,
Boneless, Deckle Off
IMPS/NAMP 120B
Brisket Center Cut
Brisket Flat Cut
BEEF BRISKET
MIDDLE CUT BNLS
(Braise, Cook in Liquid)
IMPS/NAMP 120
Note the variation in cutting as illustrated by the
lines drawn on the subprimal cut.
b
U.P.C. 1626
BEEF BRISKET
FLAT CUT BNLS
(Braise, Cook in Liquid)
INTRODUCTION
Brisket First Cut
APPROVED NAMES
BEEF
c
U.P.C. 1622
IMPS/NAMP 120A
VEAL
BEEF BRISKET
POINT OFF BNLS
(Braise, Cook in Liquid)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
abc
U.P.C. 1629
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-19
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF BRISKET
EDGE CUT BNLS
(Braise, Cook in Liquid)
Brisket Side Cut
a
U.P.C. 1624
Beef Brisket,
Boneless, Deckle Off
Brisket Front Cut
Brisket Point Cut
Brisket Thick Cut
Brisket Nose Cut
BEEF BRISKET
HALF POINT BNLS
(Braise, Cook in Liquid)
IMPS/NAMP 120
Note the variation in cutting as illustrated by the
lines drawn on the subprimal cut.
b
U.P.C. 1625
BEEF BRISKET
CORNED BNLS
(Braise, Cook in Liquid)
INTRODUCTION
Note: Every cut of fresh Brisket can be
processed as Corned Brisket. Most
commercially packaged Corned Beef
makes no distinction between the cuts
on the label.
APPROVED NAMES
BEEF
abc
U.P.C. 1630
IMPS/NAMP 601
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-20
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
c
b
a
6
7
8
9
10
11
12
Beef Short Plate
IMPS/NAMP 121
Two 2-inch strips of Short Ribs (a) can be cut from
ribs 6-8. The remaining ribs 9-12 (b) usually have
too much fat to make saleable ribs, and along with
(c), are converted into ground beef.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF PLATE
SHORT RIBS
(Braise, Cook in Liquid)
a
U.P.C. 1599
Boneless Braising Ribs
Boneless Beef Short Ribs
BEEF PLATE
SHORT RIBS BNLS
(Braise, Cook in Liquid)
a
U.P.C. 1605
BEEF PLATE
SPARERIBS
(Braise, Cook in Liquid)
INTRODUCTION
IMPS/NAMP 123
IMPS/NAMP 123A
In some areas scalped ribs from
the beef plate are sold as
beef spareribs.
APPROVED NAMES
BEEF
ab
U.P.C. 1598
VEAL
Boiling Beef
Plate Beef
Plate Boiling Beef
BEEF PLATE
RIBS
(Braise, Cook in Liquid)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
U.P.C. 1597
ab
IMPS/NAMP 123
ab
IMPS/NAMP 1123
BEEF PLATE
SHORT RIBS FLANKEN
STYLE
(Braise, Cook in Liquid)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
U.P.C. 1603
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-21
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
6
7
8
9
10
12
11
Beef Short Plate
IMPS/NAMP 121
In addition to several desirable boneless cuts illustrated here, the Short Plate also is an excellent
source of trimmings for ground beef.
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF PLATE
SKIRT STEAK BNLS
(Braise, Grill†, Broil†, Panbroil†,
Panfry†)
Inner Skirt Steak
Inside Skirt Steak
Outside Skirt Steak
Philadelphia Steak
Fajitas Meat
U.P.C. 1607
IMPS/NAMP 1121C-1121E
BEEF PLATE
SKIRT STEAK CUBED BNLS
(Braise, Panbroil, Panfry)
Cubed Diaphragm
Cubed Inside Skirt Steak
Cubed Outside Skirt Steak
U.P.C. 1610
BEEF PLATE
SKIRT STEAK ROLLS BNLS
(Braise, Grill†, Broil†, Panbroil†,
Panfry†)
INTRODUCTION
London Broil
Skirt Fillet
London Grill Steak
APPROVED NAMES
BEEF
U.P.C. 1611
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-22
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF FLANK
STEAK
(Braise, Broil†, Stir-fry, Grill†)
Flank Steak Filet
London Broil
Jiffy Steak
a
U.P.C. 1581
Beef Flank
Most Flank meat, other than the cuts illustrated on
this page, is prepared for sale as ground beef.
BEEF FLANK
STEAK CUBED
(Braise, Panbroil)
a
U.P.C. 1587
BEEF FLANK
STEAK CUBED ROLLED
(Braise, Roast)
INTRODUCTION
IMPS/NAMP 193
Run steak through the mechanical tenderizer one time. Roll lengthwise, tie.
APPROVED NAMES
BEEF
a
U.P.C. 1588
VEAL
BEEF FLANK
STEAK ROLLS
(Braise, Broil, Panbroil)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1590
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-23
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
10
11
12
9
8
a
7
6
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF RIB
ROAST LARGE END
(Roast)
Standing Rib Roast
Rib Roast, oven ready
May contain some or all of ribs 6-9.
a
U.P.C. 1218
B e e f R i b , O ve n
Pr e p a r e d
The roast includes the
rib cap (lifter) meat.
BEEF RIB
ROAST LARGE END BNLS
(Roast)
IMPS/NAMP 107
The primal Beef Rib includes ribs 6-12. Beef Rib Roasts
and Steaks, Large End (a) are made from the ribs 6-9 or
any combination of adjoining ribs. Beef Rib Roasts and
Steak Small End are shown on the following page.
INTRODUCTION
a
U.P.C. 1221
BEEF RIB
EXTRA TRIM ROAST LARGE
END
(Roast)
Newport Roast
Rib Roast Deluxe
Club Rib Roast
APPROVED NAMES
BEEF
a
U.P.C. 1220
Note: ribs are cut shorter, usually less
than 3”. Blade bone, cap meat (lifter) and
most seam fat are removed.
VEAL
BEEF RIB
STEAK LARGE END
(Broil, Grill, Panbroil, Panfry,
Stirfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1222
Back ribs may come from
any of ribs 6-12.
BEEF RIB
BACK RIBS
(Braise, Grill, Broil, Cook in
Liquid)
FOOD SAFETY
MEAT COOKERY
IMPS/NAMP 1103
U.P.C. 1182
ab
GLOSSARY & REFERENCES
IMPS/NAMP 124
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-24
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
10
11
12
9
8
a
7
6
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF RIB
ROAST SMALL END
(Roast)
Standing Rib Roast
Rib Roast, Oven Ready
May contain some or all of ribs 9-12.
b
U.P.C. 1235
B e e f R i b , O ve n
Pr e p a r e d
Boneless Rib Roast
BEEF RIB
ROAST SMALL END BNLS
(Roast, Grill)
IMPS/NAMP 107
The primal Beef Rib includes ribs 6-12. Beef Rib
Roasts and Steaks, Small End (b) are made from
the ribs 9-12 or any combination of adjoining ribs.
Beef Rib Roasts and Steaks and Large End are
shown on the preceding page.
INTRODUCTION
APPROVED NAMES
b
U.P.C. 1238
BEEF RIB
STEAK SMALL END
(Broil, Grill, Panbroil, Panfry)
Beef Rib Steak
U.P.C. 1239
b
BEEF
IMPS/NAMP 1103
VEAL
BEEF RIB
STEAK SMALL END BNLS
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
PORK
LAMB
Beef Rib Steak
Spencer Steak
Ribeye, Lip On
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 1245
Delmonico Steak
Fillet Steak
Spencer Steak
Beauty Steak
BEEF
RIBEYE STEAK
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
ab
U.P.C. 1209
IMPS/NAMP 1112
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-25
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
10
11
12
9
8
a
7
6
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF RIBEYE ROAST
(Roast, Grill)
Delmonico Roast
Roll Roast
Also merchandised as a subprimal.
ab
U.P.C. 1192
B e e f R i b , O ve n
Pr e p a r e d
IMPS/NAMP 107
These pages describe many ways to merchandise
the Beef Rib. Note, the Short Ribs are derived from
a cut about 11/2” from the Rib Ends.
Note: The Short Rib cuts are derived
from the rib ends of the Primal Rib or
from the Beef Rib.
BEEF RIB
SHORT RIBS
(Braise, Cook in Liquid,
Broil, Grill)
ab
U.P.C. 1259
BEEF RIB
SHORT RIBS BNLS
(Braise, Cook in Liquid,
Broil, Grill)
INTRODUCTION
IMPS/NAMP 112
IMPS/NAMP 123/123C
Braising Strips
APPROVED NAMES
BEEF
ab
U.P.C. 1265
IMPS/NAMP 123D
VEAL
Rib Lifters
Blade Meat
Braising tips
Braising Cubes
BEEF RIB
CAP MEAT BNLS
(Roast, Braise, Panfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1185
Boneless Top Rib Roll
Rolled Cap Meat
BEEF RIB
ROLLED CAP POT ROAST
BNLS*
(Roast, Braise)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
IMPS/NAMP 109B
a
U.P.C. 1189
PREVIOUS
*Use of descriptor, “Pot”, is optional.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-26
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF
RIBEYE ROAST LIP ON BI
(Roast, Grill by indirect heat)
Standing Rib Roast
Oven Ready Rib Roast
a
ab
U.P.C. 1193
Beef Ribeye Roll,
Lip On, Bone In
IMPS/NAMP 109E
Beef Rib Steak
BEEF
RIBEYE STEAK LIP ON BI
(Broil, Panbroil, Panfry, Grill)
IMPS/NAMP 109E
This cut is derived from the Rib, Oven Prepared
(IMPS/NAMP 107). The feather bones and cap meat
are removed and the Short Ribs have been
removed two inches from the ribeye.
INTRODUCTION
ab
U.P.C. 1197
BEEF
RIB BACK RIBS
(Braise, Cook in Liquid, Grill,
Broil)
IMPS/NAMP 1103
Beef Riblet
Rib Bones
Finger Ribs
APPROVED NAMES
BEEF
b
U.P.C. 1182
IMPS/NAMP 124
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-27
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
a
b
Unapproved Names; Other
Information; IMPS/NAMP
BEEF
RIBEYE ROAST LIP ON BNLS
(Roast, Grill by indirect heat or
Rotisserie)
U.P.C. 1194
Beef Ribeye Roll,
Lip On, Boneless
ab
IMPS/NAMP 112A
ab
IMPS/NAMP 1112A
BEEF
RIBEYE STEAK LIP ON BNLS
(Broil, Grill, Panbroil, Panfry)
IMPS/NAMP 112A
This cut is the same as the Ribeye Roll on the
previous page except that the back ribs have
been removed.
U.P.C. 1203
BEEF
RIBEYE ROAST
(Roast, Grill by indirect heat or
Rotisserie)
INTRODUCTION
Delmonico Roast
Regular Roll Roast
APPROVED NAMES
BEEF
a
U.P.C. 1192
IMPS/NAMP 112
VEAL
BEEF
RIBEYE STEAK
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
PORK
LAMB
Delmonico Steak
Fillet Steak
Spencer Steak
Beauty Steak
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1209
IMPS/NAMP 1112
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-28
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
1
{
a
{
2
b
d
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF
TOP LOIN ROAST
(Roast, Grill by indirect heat)
abc
U.P.C. 1396
B e e f Fu l l L o i n
IMPS/NAMP 172
Strip Loin
BEEF
TOP LOIN ROAST BNLS
(Roast, Grill by indirect heat)
Also merchandised in the bag as a mini
subprimal or whole, which would have
a different U.P.C.
The trimmed primal Loin may be divided into two
subprimals: Short Loin (1) and Sirloin (2),
or left as a full Loin.
abc
U.P.C. 1397
BEEF
TOP LOIN STEAK*
(Broil, Grill, Panbroil, Panfry)
INTRODUCTION
Shell Steak – Beef Loin Strip Steak
Club Steak – Chip Club Steak
Country Club Steak
Sirloin Strip Steak
Delmonico Steak
APPROVED NAMES
BEEF
IMPS/NAMP 180
abc
U.P.C. 1398
IMPS/NAMP 1177
VEAL
Strip Steak – Kansas City Steak
New York Strip Steak
Ambassador Steak
Boneless Club Steak
BEEF
TOP LOIN STEAK BNLS*
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
abc
U.P.C. 1404
Short Tenderloin
Butt Tenderloin
BEEF LOIN
TENDERLOIN ROAST
(Roast, Grill by indirect heat)
FOOD SAFETY
IMPS/NAMP 1180
The Tenderloin may be removed from the
Short Loin or Sirloin.
MEAT COOKERY
GLOSSARY & REFERENCES
abc
U.P.C. 1386
IMPS/NAMP 189/192
PREVIOUS
*May be labeled as Beef Loin Strip Steak.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-29
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
1
{
a
{
2
b
d
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF LOIN
TENDERLOIN STEAK
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
Filet Mignon
Fillet de Boeuf
Tender Steak
Fillet Steak
May be labeled as
Beef Loin Filet Mignon.
b
U.P.C. 1388
B e e f Fu l l L o i n
IMPS/NAMP 172
The diameter of the tenderloin must be
no less than 1/2 inch, as measured across
the center of the tenderloin.
BEEF LOIN
T-BONE STEAK
(Broil, Grill, Panbroil, Panfry)
The trimmed primal Loin may be divided into two
subprimals: Short Loin (1) and Sirloin (2),
or left as a full Loin.
b
U.P.C. 1369
BEEF LOIN
PORTERHOUSE STEAK
(Broil, Grill, Panbroil, Panfry)
INTRODUCTION
IMPS/NAMP 1189
IMPS/NAMP 1174
The diameter of the tenderloin must be
no less than 11/4 inches, as measured
across the center of the tenderloin.
APPROVED NAMES
BEEF
c
U.P.C. 1330
IMPS/NAMP 1173
VEAL
Four different steaks from the sirloin
may bear this label. Shown are a Flat
Bone and a Round Bone steak; also,
not shown, the Pin Bone and Wedge
Bone steaks.
BEEF LOIN
SIRLOIN STEAK
(Broil, Grill, Panbroil, Panfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
d
U.P.C. 1358
BEEF LOIN
SHELL SIRLOIN STEAK
(Broil, Grill, Panbroil, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
d
U.P.C. 1346
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-30
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
B e e f To p L o i n ,
Boneless
IMPS/NAMP 180
The Top Loin is derived from the Short Loin,
with the bones and Tenderloin removed.
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF
TOP LOIN ROAST BNLS
(Roast, Grill by indirect heat)
Also merchandised in the bag as a
subprimal or whole cut, which would have
a different U.P.C.
U.P.C. 1397
IMPS/NAMP 180
BEEF
TOP LOIN STEAK BNLS*
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
Strip Steak – Kansas City Steak
New York Strip Steak
Ambassador Steak
Hotel Style Sirloin Steak
Veiny Steak
Club Sirloin Steak
IMPS/NAMP 1180
U.P.C. 1404
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
*May be labeled as Beef Loin Strip Steak.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-31
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF LOIN
TOP SIRLOIN ROAST BNLS
(Roast)
Top Butt
Top Sirloin Butt
Center Cut Roast
Also merchandised in the bag as a
mini-subprimal or subprimal, which would
have a different U.P.C.
b
ab
U.P.C. 1418
B e e f To p S i r l o i n ,
Boneless
IMPS/NAMP 184
This cut is derived from the Sirloin section of the
Full Loin, with the hip bone, butt tender and Bottom
Sirloin sections removed.
BEEF LOIN
TOP SIRLOIN ROAST BNLS
CAP OFF
(Roast)
a
U.P.C. 1419
BEEF LOIN
TOP SIRLOIN STEAK BNLS
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
INTRODUCTION
IMPS/NAMP 184
IMPS/NAMP 184B
Boneless Sirloin Butt Steak
Top Sirloin Butt Center Cut Steak
APPROVED NAMES
BEEF
ab
U.P.C. 1422
IMPS/NAMP 1184
VEAL
BEEF LOIN
TOP SIRLOIN STEAK BNLS
CAP OFF
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1426
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-32
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
a
Unapproved Names; Other
Information; IMPS/NAMP
BEEF LOIN
TOP SIRLOIN CAP ROAST
BNLS
(Roast)
b
b
U.P.C. 1420
B e e f To p S i r l o i n ,
Boneless
IMPS/NAMP 184
This cut is derived from the Sirloin section of the
Full Loin, with the hip bone, butt tender and Bottom
Sirloin sections removed.
IMPS/NAMP 184D
Culotte Steaks
BEEF LOIN
TOP SIRLOIN CAP STEAK
BNLS
(Broil, Panbroil, Panfry)
b
U.P.C. 1421
IMPS/NAMP 1184D
BEEF LOIN
SIRLOIN CUBES FOR
KABOBS
(Braise, Cook in Liquid,
Broil, Grill)
INTRODUCTION
APPROVED NAMES
BEEF
ab
U.P.C. 1365
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-33
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF LOIN
BALL TIP ROAST
(Braise)
Tip Roast
Butcher Heart
This is the portion that is on the posterior
end of the bottom sirloin.
c
a
U.P.C. 1307
B e e f B o tt o m
S i r l o i n B u tt
c
IMPS/NAMP 185B
c
IMPS/NAMP 1185B
BEEF LOIN
BALL TIP STEAK
(Braise, Panfry)
IMPS/NAMP 185
This cut is derived from the Sirloin section of the
Full Loin. It consists of three muscle sections: the
Flap, Ball Tip and Tri Tip.
U.P.C. 1308
BEEF LOIN
TRI TIP ROAST
(Roast, Broil, Grill)
INTRODUCTION
Triangle Roast
This is the portion of the Sirloin in the
lower end of the Bottom Sirloin Butt (recommended to remove the heavy connective tissue).
APPROVED NAMES
BEEF
a
U.P.C. 1429
IMPS/NAMP 185C
VEAL
Triangle Steak
BEEF LOIN
TRI TIP STEAK
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 1430
This is the portion of the Sirloin that is
on the inner surface of the
Bottom Sirloin Butt.
BEEF LOIN
FLAP MEAT STEAK
(Braise)
FOOD SAFETY
IMPS/NAMP 1185C/D
MEAT COOKERY
GLOSSARY & REFERENCES
b
U.P.C. 1326
IMPS/NAMP 1185A
PREVIOUS
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MEAT IDENTIFICATION STANDARDS COMMITTEE
B-34
BEEF CUTS INDEX
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Uniform Retail Meat Identity Standards
c
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF LOIN
TENDERLOIN ROAST
(Roast, Grill)
Filet Mignon Roast
Chateaubriand
Full Tenderloin Roast
ab
U.P.C. 1386
B e e f Fu l l
Te n d e r l o i n
IMPS/NAMP 189/189A
The Full Tenderloin may be separated into the Short
Tenderloin (b & c) and the butt tender (a).
IMPS/NAMP 189/192
Filet Mignon
Fillet de Boeuf
Tender Steak
Fillet Steak
BEEF LOIN
TENDERLOIN STEAK
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
ab
U.P.C. 1388
BEEF LOIN
TENDERLOIN TIPS
(Broil, Grill, Panbroil, Panfry,
Stir-fry)
INTRODUCTION
Also merchandised in the bag as a minisubprimal or primal, which would have a
different U.P.C.
May be labeled as Beef Loin Filet
Mignon.
IMPS/NAMP 1189
This cut is the thin portion of the
Tenderloin.
APPROVED NAMES
BEEF
c
U.P.C. 1392
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-35
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
d
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF ROUND
STEAK
(Braise)
This cut does not contain any part of the
Tip or Rump.
e
b
c
abc
U.P.C. 1494
Beef Round, Bone In
IMPS/NAMP 160
Beef Round, Boneless
This cut does not contain any part of the
Tip or Rump.
BEEF ROUND
STEAK BNLS
(Braise)
IMPS/NAMP 161
The Round muscles are Top Round (a), Eye Round (b), and
Bottom Round (c). [Tip (e) not shown, see page B-40 and
41]. Under the URMIS labeling system, Top Round cuts
may be labeled alternatively as Inside Round, and Bottom
Round cuts as Outside Round.
INTRODUCTION
abc
U.P.C. 1501
BEEF ROUND
RUMP ROAST BNLS
(Braise, Roast)
In the primal cut illustration above, the
Rump portion has been removed.
APPROVED NAMES
BEEF
c
U.P.C. 1520
VEAL
Pike’s Peak Roast
Diamond Roast
Denver Pot Roast
Horseshoe Roast
Heel Pot Roast
BEEF
HEEL OF ROUND ROAST
(Braise)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
d
U.P.C. 1477
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-36
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
c
b
Unapproved Names; Other
Information; IMPS/NAMP
BEEF TOP ROUND
ROAST
(Roast)
a
bc
U.P.C. 1455
B e e f To p R o u n d
IMPS/NAMP 168/169
The Top Round is a subprimal of the Round (see
cross section on page B-36). Under the URMIS
labeling system, Top Round cuts may be labeled
as Inside Round cuts.
The gracilis muscle is removed.
BEEF TOP ROUND
ROAST CAP OFF
(Roast)
bc
U.P.C. 1454
BEEF TOP ROUND
STEAK, 1ST CUT
(Broil†, Grill†, Panbroil†, Panfry†,
Stir-fry)
INTRODUCTION
IMPS/NAMP 169A
Short Cut
Top Round London Broil
Steaks from the most tender portion of
the Top Round may be cut extra thick
(11/2 inches) for broiling, grilling.
APPROVED NAMES
BEEF
IMPS/NAMP 169
a
U.P.C. 1556
VEAL
BEEF TOP ROUND
STEAK
(Broil†, Grill†, Panbroil†, Panfry†,
Stir-fry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 1553
Braciole Steak
BEEF TOP ROUND
STEAK BUTTERFLIED
(Braise, Broil)
FOOD SAFETY
IMPS/NAMP 1168
This steak is cut thin and butterflied for
stuffing and rolling.
MEAT COOKERY
U.P.C. 1563
b
GLOSSARY & REFERENCES
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-37
BEEF CUTS INDEX
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Uniform Retail Meat Identity Standards
c
b
a
Beef Bottom Round
IMPS/NAMP 170
The Bottom Round is a subprimal of the Round (see
cross section on page B-36) which consists of the
outside muscles with the Eye of Round attached (c).
It is sometimes referred to as a “Gooseneck Round.”
Under the URMIS labeling system Bottom Round
cuts may be labeled as Outside Round.
INTRODUCTION
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF BOTTOM ROUND
RUMP ROAST
(Braise, Roast)
Round Tip Roast
Back of Rump Roast
U.P.C. 1519
a
Round Roast
Bottom Round Pot Roast
Bottom Round Oven Roast
BEEF BOTTOM ROUND
ROAST
(Braise, Roast)
U.P.C. 1464
b
IMPS/NAMP 171B
b
IMPS/NAMP 1170
BEEF BOTTOM ROUND
STEAK
(Braise)
APPROVED NAMES
BEEF
U.P.C. 1466
VEAL
Round Eye Pot Roast
BEEF EYE ROUND
ROAST
(Roast, Braise, Grill, Broil)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
c
U.P.C. 1480
IMPS/NAMP 171C
BEEF EYE ROUND
STEAK
(Braise, Grill†, Broil†, Panbroil†,
Panfry†)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
c
U.P.C. 1481
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-38
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF BOTTOM ROUND
STEAK (WESTERN GRILLER)
(Panbroil, Panfry)
Beef Round Grill Steak
London Broil
Beef Round Flat Steak
a
U.P.C. 1466
Beef Bottom Round
(Flat)
IMPS/NAMP 171B
Begin with the Beef Round, Outside Round (Flat).
This subprimal consists of the bicep femoris, which
can be broken down into the Trimmed Flat and
Ishiatic Head. Following the connective tissue, separate the (b) Ishiatic Head from the (a) Trimmed Flat.
Following the natural seam, remove the
Triangle muscle (Biceps Femoris Ishiatic
Head). To make a Bottom Round
Trimmed Flat completely denuded, slice
lengthwise across the grain.
Beef Bottom Round Pot Roast
Bottom Round Steak
BEEF BOTTOM
ROUND ROAST
(TRIANGLE ROAST)
(Roast, Grill)
Consists of single muscle (Biceps
Femoris Ishiatic Head) from a trimmed
Bottom Round Flat.
b
U.P.C. 1463
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-39
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF ROUND
TIP ROAST
(Roast)
Face Round Roast
Tip Sirloin Roast
Crescent Roast
Knuckle Roast
Spoon Roast
U.P.C. 1525
Beef Round Tip
IMPS/NAMP 167
The Tip is a subprimal of the Round. It is known in
various sections of the country as the “Knuckle,”
“Face,” and “Veiny.” Those
identifications are not approved under the
URMIS labeling system.
abc
Top Sirloin Steak
Knuckle Steak
Beef Sirloin Tip Steak
BEEF ROUND
TIP STEAK
(Grill†, Panbroil†,
Panfry†, Stir-fry)
abc
U.P.C. 1527
BEEF ROUND
TIP ROAST CAP OFF
(Roast)
INTRODUCTION
IMPS/NAMP 167
IMPS/NAMP 1167
Ball Tip Roast
Cap Off Roast
Beef Sirloin Tip Roast
Knuckle, Peeled
APPROVED NAMES
BEEF
bc
U.P.C. 1526
IMPS/NAMP 167A
VEAL
BEEF ROUND
TIP STEAK CAP OFF
(Broil, Panbroil, Panfry)
PORK
LAMB
Ball Tip Steak
Trimmed Tip Steak
Knuckle Steak, Peeled
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
bc
U.P.C. 1535
When cut thin ( 1/8”) can be
merchandised for stirfry or as a
“breakfast steak” or “sandwich steak.”
IMPS/NAMP 1167A
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-40
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF ROUND
SIRLOIN TIP CENTER STEAK
(Grill, Broil, Panbroil, Panfry)
Center Cut Beef Sirloin Steak
Beef Center Cut Sirloin Steak
Beef Sirloin Tip Steak
b
U.P.C. 1550
Beef Round Tip
IMPS/NAMP 167A
The Tip is a subprimal of the Round. It is known in
various sections of the country as the “Knuckle,”
“Face,” and “Veiny.” Those identifications are not
approved under the URMIS labeling system.
Beef Sirloin Tip Roast
BEEF ROUND
SIRLOIN TIP CENTER ROAST
(Roast)
b
U.P.C. 1549
BEEF ROUND
SIRLOIN TIP SIDE STEAK
(Grill, Broil, Panbroil, Panfry)
INTRODUCTION
Beef Sirloin Tip Side Steak
APPROVED NAMES
BEEF
c
U.P.C. 1543
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
B-41
BEEF CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
BEEF
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
BEEF ROUND FOR
CUBED STEAK
(Braise, Panbroil, Panfry)
Beef Round
IMPS/NAMP 160
U.P.C. 1577
IMPS/NAMP 1100
BEEF
FOR STEW
(Braise, Cook in Liquid)
Diced Beef
U.P.C. 1727
IMPS/NAMP 135/135A
BEEF ROUND
FOR KABOBS
(Broil†, Grill†)
Kabob Cubes
U.P.C. 1576
IMPS/NAMP 135B
The cuts illustrated on this page may come from
any portion of the Round, except the hind shank.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
BACK
†Marinate before cooking.
IINDUSTRY
NDUSTRY-W
-WIDE
IDE C
COOPERATIVE
OOPERATIVE
M
MEAT
EAT IIDENTIFICATION
DENTIFICATION S
STANDARDS
TANDARDS C
COMMITTEE
OMMITTEE
B-42
BEEF CUTS INDEX
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
This section is organized
in the following order:
SELECT AN AREA
TO VIEW IT
LARGER
Species Cuts Chart
SEE THE
FOLLOWING
AREAS
Species-Specific
Primal Information
Index of Cuts
Veal Merchandising
for Profit
Cut Nomenclature
and U.P.C. Numbers
Figure 1 -- Primal
(Wholesale) Cuts and
Bone Structure of Veal.
INTRODUCTION
APPROVED NAMES
BEEF
Veal Cuts
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
Approved by the
National Cattlemen’s Beef Association
and the Cattlemen’s Beef Board
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO VEAL RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO VEAL RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO VEAL RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO VEAL RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO VEAL RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO VEAL RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO VEAL RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
F i g u r e 1 — P r i m a l ( W h o l e s a l e ) C u t s a n d B o n e S t r u c t u r e o f Ve a l .
SHOULDER
RIB
LOIN
SIRLOIN
LEG (ROUND)
Veal Cuts
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
SHANK
PORK
BREAST
FLANK
LAMB
GROUND MEATS
Ve a l M e rc h a n d i s i n g f o r P ro f i t
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
While Veal is particularly valued by the foodservice trade, especially upscale restaurants, it can also be
profitably merchandised at the retail meat counter. Perhaps more than for any other meat, it would pay
to have counter personnel familiar with Veal recipes to help encourage customers to try a variety of cuts.
Veal carcass size can vary considerably. Very young “Bob Veal” (up to 21 days of age) is a relatively
small part of the total veal distributed. Most veal being raised is “Special-Fed” or “Milk Fed” Veal (see
Glossary for definitions).
Larger carcasses are usually halved and then quartered, while the smaller carcasses are apt to be divided
into foresaddle (the unsplit front half) and hindsaddle (the unsplit rear half). The illustration above in
Figure 1 indicates the method and system of nomenclature for primal and sub-primal cuts used in the
URMIS program.
continued on next
page
...
NEXT
PAGE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
The Shoulder is separated from the Rib—after removal of the Shank and Breast—typically by cutting
between the 5th and 6th ribs.
The Rib, usually separated between 12 and 13, contains ribs 6-12.
The Loin includes the 13th rib and continues to the tip of the hip bone where the Leg begins.
The Veal Leg includes both the Sirloin and the Leg sections of the carcass.
Veal Cuts
INTRODUCTION
APPROVED NAMES
SEE
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
Veal Cuts
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT IDENTIFICATION
Veal Cuts
INDEX
VEAL
VEAL
VEAL
VEAL
VEAL
VEAL
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
SHOULDER
BREAST / VEAL FORESHANK
RIB
LOIN
LEG
LEG TBS
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
VEAL SHOULDER
V-1
Veal
Veal
Veal
Veal
Veal
Shoulder Arm Roast
Shoulder Arm Roast Bnls
Shoulder Arm Steak
Shoulder Arm Steak Bnls
Shoulder Neck Bones
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2639
2640
2641
2642
2653
V-2
Veal
Veal
Veal
Veal
Shoulder
Shoulder
Shoulder
Shoulder
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2644
2645
2646
2647
V-3
Veal Shoulder Roast Bnls
Veal Shoulder Cutlets
Veal For Stew
Veal Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Blade
Blade
Blade
Blade
Roast
Roast Bnls
Steak
Steak Bnls
U.P.C. 2638
U.P.C. 2652
U.P.C. 2742
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
VEAL BREAST / VEAL FORESHANK
V-4
Veal
Veal
Veal
Veal
V-5
Veal Shank Crosscuts
Veal Shank Crosscuts Bnls
Veal Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Breast
Breast Bnls
Breast Riblets
Breast Riblets Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2728
2729
2731
2732
U.P.C. 2734
U.P.C. 2735
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
VEAL RIB
V-6
Veal Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Veal
Veal
Veal
Veal
Veal
Rib
Rib
Rib
Rib
Rib
Roast
Roast Bnls
Chops
Chops Bnls
Crown Roast
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2656
2657
2659
2660
2658
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
VEAL LOIN
V-7
Veal Loin Roast
Veal Loin Roast Bnls
Veal Loin Chops
Veal Top Loin Chops
Veal Top Loin Chops Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
V-8
Veal Loin Tenderloin Roast
Veal Loin Tenderloin Steak
U.P.C. 2673
U.P.C. 2674
Veal Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
2667
2668
2669
2670
2671
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
VEAL LEG
V-9
Veal
Veal
Veal
Veal
Veal
Leg Sirloin Roast
Leg Sirloin Roast Bnls
Leg Sirloin Steak
Leg Sirloin Steak Bnls
Leg Tenderloin Roast
U.P.C. 2697
U.P.C. 2698
U.P.C. 2699
U.P.C. 2700
U.P.C. 2673
V-10
Veal
Veal
Veal
Veal
Veal
Leg Tenderloin Steak
Leg Round Roast
Leg Round Roast Bnls
Leg Round Steak
Leg Round Steak Bnls
U.P.C. 2674
U.P.C. 2686
U.P.C. 2687
U.P.C. 2688
U.P.C. 2689
V-11
Veal
Veal
Veal
Veal
Veal
Leg Top Roast
Leg Top Steak
Leg Bottom Roast
Leg Bottom Steak
Leg Heel Roast
U.P.C. 2704
U.P.C. 2705
U.P.C. 2706
U.P.C. 2707
U.P.C. 2711
V-12
Veal
Veal
Veal
Veal
Leg Tip Roast
Leg Tip Steak
Leg Rump Roast Bnls
Leg Cutlets
U.P.C. 2708
U.P.C. 2709
U.P.C. 2695
U.P.C. 2714
V-13
Veal Cubed Steak
Veal For Stew
Veal Cubes For Kabobs
Veal Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
U.P.C. 2736
U.P.C. 2742
U.P.C. 2743
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
VEAL LEG TBS (TOP, BOTTOM, SIRLOIN TIP)
V-14
Veal
Veal
Veal
Veal
Veal
Leg Top Roast
Leg Top Steak
Leg Bottom Roast
Leg Bottom Steak
Leg Rump Roast Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
V-15
Veal
Veal
Veal
Veal
Veal
Leg Tip Roast
Leg Tip Steak
Leg Sirloin Roast Bnls
Leg Cutlets
Cubed Steak
U.P.C. 2708
U.P.C. 2709
U.P.C. 2698
U.P.C. 2714
U.P.C. 2736
Veal Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
2704
2705
2706
2707
2695
Uniform Retail Meat Identity Standards
c
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
VEAL SHOULDER
ARM ROAST
(Braise)
Round Bone Roast
d
a
U.P.C. 2639
Ve a l S h o u l d e r
IMPS/NAMP 309
The Shoulder contains ribs 1-5 and is divided into
Arm (a), Blade (b) and Neck (c) sections. The thin
portion (d) may be left with either the Arm or Blade
cuts, but is often removed from both and utilized as
ground product.
VEAL SHOULDER
ARM ROAST BNLS
(Braise, Roast)
a
U.P.C. 2640
VEAL SHOULDER
ARM STEAK
(Braise, Panfry†, Broil†, Grill†)
INTRODUCTION
Round Bone Steak
Round Bone Chop
Round Bone Shoulder Chop
APPROVED NAMES
BEEF
a
U.P.C. 2641
IMPS/NAMP 1309
VEAL
VEAL SHOULDER
ARM STEAK BNLS
(Braise, Panfry†, Broil†, Grill†)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 2642
VEAL SHOULDER
NECK BONES
(Braise, Cook in liquid)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
c
U.P.C. 2653
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-1
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
c
a
b
Unapproved Names; Other
Information; IMPS/NAMP
VEAL SHOULDER
BLADE ROAST
(Braise)
d
b
U.P.C. 2644
Ve a l S h o u l d e r
IMPS/NAMP 309
The Shoulder contains ribs 1-5 and is divided into
Arm (a), Blade (b) and Neck (c) sections. The thin
portion (d) may be left with either the Arm or Blade
cuts, but is often removed from both and utilized as
ground product.
VEAL SHOULDER
BLADE ROAST BNLS
(Braise, Roast)
b
U.P.C. 2645
VEAL SHOULDER
BLADE STEAK
(Braise, Panfry†, Broil†, Grill†)
INTRODUCTION
IMPS/NAMP 309F
Shoulder Chops
Shoulder Steak
APPROVED NAMES
BEEF
b
U.P.C. 2646
IMPS/NAMP 1309A
VEAL
VEAL SHOULDER
BLADE STEAK BNLS
(Braise, Panfry†, Broil†, Grill†)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 2647
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-2
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
c
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
VEAL SHOULDER
ROAST BNLS
(Braise, Roast)
Rolled Veal Roast
d
a b
U.P.C. 2638
Ve a l S h o u l d e r
IMPS/NAMP 309
The Shoulder contains ribs 1-5 and is divided into
Arm (a), Blade (b) and Neck (c) sections. The thin
portion (d) may be left with either the Arm or Blade
cuts, but is often removed from both and utilized as
ground product.
IMPS/NAMP 310B
VEAL SHOULDER
CUTLETS
(Braise, Panfry, Stir-fry)
a b
U.P.C. 2652
VEAL FOR STEW*
(Braise, Cook in liquid)
INTRODUCTION
APPROVED NAMES
BEEF
a b c d
U.P.C. 2742
IMPS/NAMP 395
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
*The Shoulder and Leg will yield suitable lean
for both Stew and Kabobs.
V-3
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
VEAL BREAST
(Braise, Roast)
b
a
U.P.C. 2728
Ve a l B r e a s t
IMPS/NAMP 313
IMPS/NAMP 313
VEAL BREAST BNLS
(Braise, Roast)
Ve a l Fo r e s h a n k
IMPS/NAMP 312
The Breast (a) and Foreshank (b) normally are
ordered separately, or if ordered in the same
box, may either be joined or be separated,
as illustrated here.
INTRODUCTION
a
U.P.C. 2729
VEAL BREAST
RIBLETS
(Braise, Cook in liquid)
APPROVED NAMES
BEEF
a
U.P.C. 2731
VEAL
VEAL BREAST
RIBLETS BNLS
(Braise, Cook in liquid)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 2732
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-4
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
VEAL SHANK
CROSSCUTS
(Braise, Cook in liquid)
Osso Bucco
b
b
U.P.C. 2734
Ve a l B r e a s t
IMPS/NAMP 313
Ve a l Fo r e s h a n k
IMPS/NAMP 1312/1337
VEAL SHANK
CROSSCUTS BNLS
(Braise, Cook in liquid)
IMPS/NAMP 312
The Breast (a) and Foreshank (b) normally are
ordered separately, or if ordered in the same
box, may either be joined or be separated,
as illustrated here.
b
U.P.C. 2735
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-5
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
b
a
Unapproved Names; Other
Information; IMPS/NAMP
VEAL RIB
ROAST
(Roast)
U.P.C. 2656
Ve a l R i b
a or b
IMPS/NAMP 306B
a or b
IMPS/NAMP 307
VEAL RIB
ROAST BNLS
(Roast)
IMPS/NAMP 306
The full Rib is illustrated. It also may be ordered
split or as single sides (a) or (b), as divided by
the dotted line.
U.P.C. 2657
VEAL RIB
CHOPS
(Braise, Panfry, Broil, Grill)
INTRODUCTION
Veal Chops
APPROVED NAMES
BEEF
a or b
U.P.C. 2659
IMPS/NAMP 1306
VEAL
VEAL RIB
CHOPS BNLS
(Braise, Panfry, Broil, Grill)
PORK
LAMB
Veal Chops
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a or b
U.P.C. 2660
VEAL RIB
CROWN ROAST
(Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a and b
U.P.C. 2658
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-6
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
c
c
b
a
VEAL LOIN
ROAST
(Roast)
a or b
U.P.C. 2667
Ve a l L o i n
IMPS/NAMP 332
Illustrated is the Split Loin, which also may be
ordered as single Loins (a) and (b). The Tenderloin
(c) is located beneath the fat cover, as illustrated by
the dotted lines.
Rolled Loin Roast
VEAL LOIN
ROAST BNLS
(Roast)
a or b
U.P.C. 2668
VEAL LOIN
CHOPS
(Braise, Panfry, Broil, Grill)
INTRODUCTION
IMPS/NAMP 344
Veal Chops
APPROVED NAMES
BEEF
a or b
U.P.C. 2669
IMPS/NAMP 1332
VEAL
VEAL TOP LOIN
CHOPS
(Braise, Panfry, Broil, Grill)
PORK
LAMB
Veal Chops
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a or b
U.P.C. 2670
Veal Chops
VEAL TOP LOIN
CHOPS BNLS
(Braise, Panfry, Broil, Grill)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a or b
U.P.C. 2671
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-7
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
VEAL LOIN
TENDERLOIN ROAST
(Braise, Roast)
May be derived from the loin or the sirloin
portion of the leg.
c
c
b
a
c
U.P.C. 2673
Ve a l L o i n
IMPS/NAMP 332
Illustrated is the Split Loin, which also may be
ordered as single Loins (a) and (b). The Tenderloin
(c) is located beneath the fat cover, as illustrated by
the dotted lines.
IMPS/NAMP 347
Veal Medallions
VEAL LOIN
TENDERLOIN STEAK
(Braise, Panfry, Stirfry)
May be derived from the loin or the sirloin portion of the leg.
c
U.P.C. 2674
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-8
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
c
a
Unapproved Names; Other
Information; IMPS/NAMP
VEAL LEG
SIRLOIN ROAST
(Roast)
b
a
U.P.C. 2697
Ve a l L e g
Rolled Double Sirloin Roast
VEAL LEG
SIRLOIN ROAST BNLS
(Roast)
IMPS/NAMP 334
The Leg often is referred to as a Veal Round or Leg
of Veal. The cuts on this and the following page are
from the Sirloin (a), the Tenderloin (b) and the
Center section (c) of the Leg.
a
U.P.C. 2698
VEAL LEG
SIRLOIN STEAK
(Braise, Panfry, Stirfry, Broil,
Grill)
INTRODUCTION
IMPS/NAMP 352/352A
Veal Sirloin Chop
APPROVED NAMES
BEEF
a
U.P.C. 2699
VEAL
VEAL LEG
SIRLOIN STEAK BNLS
(Braise, Panfry, Stirfry, Broil,
Grill)
PORK
LAMB
Boneless Veal Sirloin Chop
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 2700
May be derived from the
Loin or Sirloin Portion of the Leg.
VEAL LEG
TENDERLOIN ROAST
(Braise, Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
b
U.P.C. 2673
IMPS/NAMP 347
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
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V-9
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
c
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
VEAL LEG
TENDERLOIN STEAK
(Braise, Panfry, Stirfry)
Veal Medallion
May be derived from the loin or sirloin
portion of the leg.
b
b
U.P.C. 2674
Ve a l L e g
Leg of Veal
VEAL LEG
ROUND ROAST
(Braise, Roast)
IMPS/NAMP 334
The Leg often is referred to as a Veal Round or Leg
of Veal. The cuts on this and the following page are
from the Sirloin (a), the Tenderloin (b) and the
Center section (c) of the Leg.
c
U.P.C. 2686
VEAL LEG
ROUND ROAST BNLS
(Braise, Roast)
INTRODUCTION
APPROVED NAMES
BEEF
c
U.P.C. 2687
IMPS/NAMP 335
VEAL
VEAL LEG
ROUND STEAK
(Braise, Grill, Panfry)
PORK
LAMB
Veal Scallopini
Veal Steakette
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
c
U.P.C. 2688
VEAL LEG
ROUND STEAK BNLS
(Braise, Grill, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
c
U.P.C. 2689
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-10
VEAL CUTS INDEX
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
b
Unapproved Names; Other
Information; IMPS/NAMP
c
a
e
d
VEAL LEG
TOP ROAST
(Roast)
U.P.C. 2704
Ve a l L e g
a
IMPS/NAMP 349/349A
a
IMPS/NAMP 1349A
b
IMPS/NAMP 350
VEAL LEG
TOP STEAK
(Braise, Grill, Panfry)
IMPS/NAMP 334
Many desirable cuts can be made from the Leg. The
cuts on this and the following page are made from
the Top (a), Bottom (b), Heel (c), Tip (d) and Rump
(e). Under the URMIS labeling system, Top Leg cuts
may be labeled as Inside cuts and Bottom Leg cuts
as Outside cuts.
INTRODUCTION
U.P.C. 2705
VEAL LEG
BOTTOM ROAST
(Braise, Roast)
APPROVED NAMES
BEEF
U.P.C. 2706
VEAL
VEAL LEG
BOTTOM STEAK
(Braise, Grill, Panfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 2707
VEAL LEG
HEEL ROAST
(Braise)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
c
U.P.C. 2711
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-11
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
b
Unapproved Names; Other
Information; IMPS/NAMP
c
a
e
d
VEAL LEG
TIP ROAST
(Braise, Roast)
d
U.P.C. 2708
Ve a l L e g
IMPS/NAMP 351
VEAL LEG
TIP STEAK
(Braise, Grill, Panfry)
IMPS/NAMP 334
Many desirable cuts can be made from the Leg.
The cuts on this and the preceding page are made
from the Top (a), Bottom (b), Heel (c), Tip (d)
and Rump (e).
d
U.P.C. 2709
VEAL LEG
RUMP ROAST BNLS
(Braise, Roast)
INTRODUCTION
Rump of Veal
APPROVED NAMES
BEEF
e
U.P.C. 2695
VEAL
VEAL LEG
CUTLETS
(Panfry, Stir-fry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a b d
U.P.C. 2714
IMPS/NAMP 1336
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-12
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
b
Unapproved Names; Other
Information; IMPS/NAMP
c
VEAL CUBED STEAK
(Panfry)
a
e
d
a b d
U.P.C. 2736
Ve a l L e g
IMPS/NAMP 1300
VEAL FOR STEW*
(Braise, Cook in liquid)
IMPS/NAMP 334
The Leg yields ample pieces for creating cubed
steaks, stew meat and larger cubes for Kabobs, as
well as ground Veal.
a b d
U.P.C. 2742
VEAL CUBES FOR KABOBS*
(Braise, Broil†, Grill†)
IMPS/NAMP 395
Veal City Chicken
Veal Kabobs
INTRODUCTION
APPROVED NAMES
BEEF
a b d
U.P.C. 2743
IMPS/NAMP 395-A
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
†Marinate before cooking.
*The Leg and Shoulder will yield suitable lean
for both Stew and Kabobs.
PREVIOUS
V-13
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
a
Unapproved Names; Other
Information; IMPS/NAMP
VEAL LEG
TOP ROAST
(Roast)
b
c
a
U.P.C. 2704
Ve a l L e g T B S
IMPS/NAMP 363/363A
The TBS Leg is prepared from the full Leg and
comes in three boneless parts, including the Top (a),
Sirloin and Bottom (b) and Tip (c) sections. [TBS
stands for Top, Bottom, Sirloin Tip.]
IMPS/NAMP 349/349A
VEAL LEG
TOP STEAK
(Braise, Grill, Panfry)
U.P.C. 2705
a
IMPS/NAMP 1349A
b
IMPS/NAMP 350
VEAL LEG
BOTTOM ROAST
(Braise, Roast)
INTRODUCTION
APPROVED NAMES
BEEF
U.P.C. 2706
VEAL
VEAL LEG
BOTTOM STEAK
(Braise, Grill, Panfry)
PORK
LAMB
Veal Cutlet
Veal Scallopini
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 2707
Rump of Veal
VEAL LEG
RUMP ROAST BNLS
(Braise, Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
b
U.P.C. 2695
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-14
VEAL CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
VEAL
Approved Name; Recommended
Cooking Method; U.P.C.
a
Unapproved Names; Other
Information; IMPS/NAMP
VEAL LEG
TIP ROAST
(Braise, Roast)
b
c
c
U.P.C. 2708
Ve a l L e g T B S
IMPS/NAMP 363/363A
The TBS Leg is prepared from the full Leg and
comes in three boneless parts, including the Top (a),
Sirloin and Bottom (b) and Tip (c) sections. [TBS
stands for Top, Bottom, Sirloin Tip.]
VEAL LEG
TIP STEAK
(Braise, Grill, Roast)
c
U.P.C. 2709
VEAL LEG
SIRLOIN ROAST BNLS
(Roast)
INTRODUCTION
IMPS/NAMP 351
Rolled Double Sirloin Roast
APPROVED NAMES
BEEF
b
U.P.C. 2698
IMPS/NAMP 352/352A
VEAL
VEAL LEG
CUTLETS
(Panfry, Stir-fry)
PORK
LAMB
Veal Cutlets
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
U.P.C. 2714
a b c
IMPS/NAMP 1336
a b c
IMPS/NAMP 1300
VEAL CUBED STEAK
(Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
U.P.C. 2736
BACK
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
V-15
VEAL CUTS INDEX
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
This section is organized
in the following order:
SELECT AN AREA
TO VIEW IT
LARGER
Species Cuts Chart
SEE THE
FOLLOWING
AREAS
Species-Specific
Primal Information
Index of Cuts
PORK -- Increasing in
Popularity
Cut Nomenclature
and U.P.C. Numbers
Figure 1-Primal (Wholesale)
Cuts and Bone
Structure of Pork
Figure 2 -Loin Roasts -- Center Chops
INTRODUCTION
Figure 3 -Portion Pieces
-- Center Chops
Figure 4-Whole or Half Loins
APPROVED NAMES
BEEF
VEAL
Figure 5 -Center Loin or Strip Loin
PORK
LAMB
GROUND MEATS
Pork Belly
& Pork Leg
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
Pork Cuts
MEAT COOKERY
GLOSSARY & REFERENCES
Approved by the
National Pork Board
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
BACK TO PORK RETAIL CUTS CHART
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
BACK TO PORK RETAIL CUTS CHART
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
BACK TO PORK RETAIL CUTS CHART
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
BACK TO PORK RETAIL CUTS CHART
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
BACK TO PORK RETAIL CUTS CHART
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
FF ii g
g uu rr e
e 11 —
— PP rr ii m
ma
a ll (( W
W hh o
o ll e
e ss a
a ll e
e )) C
C uu tt ss a
a nn d
d BB o
o nn e
e SS tt rr uu c
c tt uu rr e
e o
o ff PP o
o rr kk ..
BLADE BOSTON
SHOULDER
CLEAR PLATE
FAT BACK
LEG (FRESH OR SMOKED
HAM)
LOIN
Pork Cuts
INTRODUCTION
APPROVED NAMES
BEEF
JOWL
VEAL
ARM PICNIC SHOULDER
SPARERIBS
PORK
BACON
(SIDE PORK)
LAMB
GROUND MEATS
PORK—Increasing in Popularity
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Fresh pork has been steadily gaining in consumer popularity over the past 20 years as shoppers find a
product far lower in fat than their mothers put in the market basket, and concerns of lurking disease
(trichinosis) have all but disappeared. It makes good sense for retailers to take advantage of a growing
consumer attitude that welcomes fresh pork on the dinner table.
The method for cutting pork carcasses is relatively universal across the country. Note the primal
(wholesale) cuts illustrated in Figure 1. Most pork is fabricated at the processing plant, with about 35
percent reaching the consumer as fresh product and the balance as processed products such as cured
hams, bacon, linked sausage, mortadella, bologna, wieners and many others.
The Shoulder is more likely to come to market as cured Arm Picnics and bone-in or boneless BostonStyle Shoulder (both fresh and cured).
continued on next
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
Pork Loin. Bone-in Pork Loins, blade in or bladeless, may be cut a number of ways. The four most
common methods in the U.S. are shown in the following illustrations.
Figure 2—Loin Roasts—Center Chops
A Loin Roast contains from five
to seven ribs and a five to seven
inch Sirloin Roast is removed.
Pork Cuts
Blade
Loin
Roast
Center
Loin
Roast
Sirloin
Roast
Figure 3—Portion Pieces—Center Chops
INTRODUCTION
From eight to ten ribs are left
in the rib portion while the
Sirloin is cut from eight to 10
inches in length.
APPROVED NAMES
BEEF
VEAL
PORK
Rib
Portion
LAMB
Center
Loin
Chops
Sirloin
Portion
GROUND MEATS
Figure 4—Whole or Half Loins
EFFECTIVE MEATCASE MANAGEMENT
Here the Loin is divided as
nearly in the middle as possible.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Rib
Half
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Sirloin
Half
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
Figure 5—Center Loin or Strip Loin
Pork Cuts
Blade
Loin
Roast
Sirloin
(Hip
only)
\As indicated in Figures 1 thru 5, there are a variety of ways to merchandise the Pork Loin. However,
the names of retail cuts from the Pork Loin can be confusing, since the same label name may correctly
apply to different parts of the Loin. For example, a cut that can be labeled as Pork Loin Center Chops,
may also be correctly labeled as either Rib Chops or Loin Chops. The fact that the Loin includes all of
the Rib, Loin and Sirloin sections and part of the Shoulder Blade further challenges correct labeling. Also,
a large number of Pork Loins are being sold in boneless form today, easily merchandised to consumers
with a minimum of fat.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
Center Loin
or Center
Strip Loin
The Blade Loin Roast is removed
by cutting immediately behind
the blade bone, usually between
the third and fourth ribs of the
Loin. The Sirloin Roast is cut off
immediately in front of the hip
bone.
MEAT IDENTIFICATION STANDARDS COMMITTEE
continued on next
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
P o r k B e l l y . While Fresh Pork Side, both sliced and as
portions, may be found at retail, most Pork Bellies are
cured and smoked, and sold as bacon (slice or slab).
Consumers should be aware that bacon is traditionally
not heated to 145º F during processing, and must be
further cooked prior to eating.
P o r k L e g . Pork leg is the skinned short shank Ham.
Pork Cuts
INTRODUCTION
Most Pork Legs, however, continue to be sold as Cured
and Smoked Hams rather than fresh. Increasingly,
however, Fresh Pork Leg is being sold as fresh boneless
muscle sections or cut as steaks and roasts. Traditionally,
Pork Legs have been sold only in three basic sections:
rump, center and shank. However, with increased
availability of boneless, vacuum packaged leg sections,
fresh steaks and roasts are becoming more prevalent at
the retail case.
APPROVED NAMES
SEE
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
Pork Cuts
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
PORK SHOULDER
PORK SHOULDER ARM PICNIC
PORK SHOULDER BOSTON-STYLE
PORK LOIN
PORK LOIN, BONELESS
PORK LOIN CENTER LOIN, BONELESS
PORK TENDERLOIN
PORK BELLY
PORK SPARERIBS
PORK LEG
SMOKED PORK SHOULDER
MISCELLANEOUS SMOKED PORK
SMOKED PORK LOIN
SMOKED PORK BELLY
SMOKED SPARERIBS
SMOKED HAM
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
PORK SHOULDER
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-1
Pork
Pork
Pork
Pork
Shoulder Whole
Shoulder Roast Bnls
Shoulder Blade Boston Roast
Shoulder Blade Boston Roast Bnls
P-2
Pork Shoulder Arm Picnic
Pork Shoulder Arm Picnic Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3163
3165
3184
3185
U.P.C. 3168
U.P.C. 3170
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
PORK SHOULDER ARM PICNIC
P-3
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Pork
Pork
Pork
Pork
Pork
Shoulder Arm Roast
Shoulder Arm Steak
Shoulder Arm Picnic Bnls
For Stew
Hocks
U.P.C. 3172
U.P.C. 3174
U.P.C. 3170
U.P.C. 3495
U.P.C. 3511
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
PORK SHOULDER BOSTON-STYLE
P-4
Pork
Pork
Pork
Pork
Pork
P-5
Pork For Stew
Pork Cubes For Kabobs
Pork Cubed Steak
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Shoulder
Shoulder
Shoulder
Shoulder
Shoulder
Blade Boston Roast
Blade Boston Roast Bnls
Blade Steak
Blade Steak Bnls
Country-Style Ribs
U.P.C. 3184
U.P.C. 3185
U.P.C. 3186
U.P.C. 3192
U.P.C. 3198
U.P.C. 3495
U.P.C. 3494
U.P.C. 3489
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
PORK LOIN
Pork Cuts
INDEX
INTRODUCTION
P-6
Pork
Pork
Pork
Pork
Pork
Loin
Loin
Loin
Loin
Loin
Blade
Blade
Blade
Blade
Blade
Roast
Roast Bnls
Roast Bnls (Chef’s Prime)
Chops
Chops Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3247
3248
3249
3250
3253
P-7
Pork
Pork
Pork
Pork
Pork
Loin
Loin
Loin
Loin
Loin
Blade Chops Bnls (Chef’s Prime Filet)
Country-Style Ribs
Center Rib Roast
Crown Roast
Crown Roast Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3256
3275
3268
3271
3272
P-8
Pork
Pork
Pork
Pork
Pork
Loin Back Ribs
Loin Back Ribs Sliced
Loin Rib Chops
Loin Rib Chops For Stuffing
Center Loin Roast
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3243
3244
3298
3308
3266
P-9
Pork Top Loin Chops
Pork Loin Butterflied Chops Bnls
Pork Top Loin Roast Bnls
Pork Top Loin Double Roast Bnls
Pork Top Loin Chops Bnls
U.P.C. 3369
U.P.C. 3382
U.P.C. 3368
U.P.C. 3270
U.P.C. 3374
P-10
Pork Top Loin Chops Bnls (America’s Cut)
Pork Loin Chops
Pork Loin Sirloin Roast
Pork Loin Sirloin Roast Bnls
Pork Loin Sirloin Chops
U.P.C. 3379
U.P.C. 3313
U.P.C. 3328
U.P.C. 3329
U.P.C. 3338
P-11
Pork Loin Sirloin Cutlets
U.P.C. 3348
P-12
Pork
Pork
Pork
Pork
Pork
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
P-13
Pork Loin Tenderloin Filets
Pork Loin Assorted Chops
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Loin Rib Half
Loin Sirloin Half
Loin Tenderloin, Whole
Loin Tenderloin Tipless
Loin Tenderloin Tips
3289
3330
3358
3363
3364
U.P.C. 3361
U.P.C. 3236
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
PORK LOIN, BONELESS
P-14
Pork
Pork
Pork
Pork
Pork
P-15
Pork Top Loin Roast Bnls
Pork Top Loin Chops Bnls
Pork Loin Butterflied Chops Bnls
Pork Top Loin Double Rst Bnls
Pork Loin Sirloin Roast Bnls
U.P.C. 3368
U.P.C. 3374
U.P.C. 3382
U.P.C. 3270
U.P.C. 3329
P-16
Pork Loin Sirloin Chops Bnls
Pork Loin Sirloin Cutlet
U.P.C. 3344
U.P.C. 3348
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Loin
Loin
Loin
Loin
Loin
Blade Roast Bnls
Blade Roast Bnls (Chef’s Prime)
Country-Style Ribs Bnls
Blade Chops Bnls
Blade Chops Bnls (Chef’s Prime Filet)
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3248
3249
3278
3253
3256
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
PORK LOIN CENTER LOIN, BONELESS
P-17
Pork Loin Country-Style Ribs Bnls
Pork Loin Butterflied Chops Bnls
Pork Top Loin Chops Bnls
Pork Top Loin Chops Bnls (America’s Cut)
Pork Top Loin Chops Bnls For Stuffing
U.P.C. 3278
U.P.C. 3382
U.P.C. 3374
U.P.C. 3379
U.P.C. 3380
P-18
Pork Top Loin Roast Bnls
U.P.C. 3368
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
PORK TENDERLOIN
P-19
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Pork
Pork
Pork
Pork
Pork
Loin Tenderloin Whole
Loin Tenderloin Tipless
Loin Tenderloin Tips
Loin Tenderloin Butterflied
Loin Tenderloin Filets
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3358
3363
3364
3362
3361
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
PORK BELLY
PORK SPARERIBS
P-20
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Pork
Pork
Pork
Pork
Fresh Side
Fresh Side Sliced
Spareribs
Spareribs Breastbone Off
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3427
3430
3468
3479
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
PORK LEG
P-21
Pork
Pork
Pork
Pork
Pork
Leg Whole
Leg Roast Bnls
Leg Rump Portion
Leg Center Roast
Leg Shank Portion
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3387
3389
3394
3402
3398
P-22
Pork
Pork
Pork
Pork
Pork
Leg Rump Half
Leg Shank Half
Leg Center Slice
Cubed Steak
Cubes For Kabobs
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3392
3396
3404
3421
3494
P-23
Pork
Pork
Pork
Pork
Pork
For Stew
Leg Top Roast Bnls
Leg Top Roast Cap Off Bnls
Leg Top Steak Bnls
Leg Top Steak Bnls (Thick Cut)
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3495
3408
3409
3410
23971
P-24
Pork
Pork
Pork
Pork
Pork
Leg Top
Leg Top
Leg Top
Leg Top
Leg Top
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
83982
23972
23974
23973
23975
P-25
Pork
Pork
Pork
Pork
Pork
Leg
Leg
Leg
Leg
Leg
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3411
3412
23976
3413
3414
P-26
Pork
Pork
Pork
Pork
Pork
Leg Tip
Leg Tip
Leg Tip
Leg Tip
Leg Tip
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3415
3416
23977
23978
23979
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
Steak (Thin Cut)
Steak Butterflied
Strips (Thin Cut)
Cubes For Kabobs
Cubes (Small Cut)
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
Bottom Roast Bnls
Bottom Steak Bnls
Bottom Steak Butterflied
Eye Roast Bnls
Eye Steaks Bnls
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Roast Bnls
Steak Bnls
Steak Boneless (Thin Cut)
Cube Steak
Stew Meat
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
SMOKED PORK SHOULDER
P-27
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Smoked Pork Shoulder Roll
Smoked Pork Shoulder Picnic Whole
Smoked Pork Hock
U.P.C. 3565
U.P.C. 3569
U.P.C. 3589
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
MISCELLANEOUS SMOKED PORK
P-28
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Smoked
Smoked
Smoked
Smoked
Smoked
Pork
Pork
Pork
Pork
Pork
Jowl
Jowl Slices
Neck Bones
Pig’s Feet
Cubes For Kabobs
U.P.C. 3944
U.P.C. 3946
U.P.C. 3955
U.P.C. 3956
U.P.C. 3768
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
SMOKED PORK LOIN
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
P-29
Smoked
Smoked
Smoked
Smoked
Pork Loin Canadian-Style Bacon
Pork Loin Roast
Pork Loin Chops
Pork Top Loin Chop Bnls
P-30
Smoked Pork Loin Rib Chops
Smoked Pork Loin Back Ribs
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3659
3629
3630
3635
U.P.C. 3640
U.P.C. 3665
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
SMOKED PORK BELLY
P-31
Pork Cuts
INDEX
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
U.P.C. 3909
U.P.C. 3919
U.P.C. 3935
SMOKED SPARERIBS
P-31
INTRODUCTION
Smoked Pork Slab Bacon
Smoked Pork Sliced Bacon
Smoked Pork Spareribs
Smoked Pork Slab Bacon
Smoked Pork Sliced Bacon
Smoked Pork Spareribs
U.P.C. 3909
U.P.C. 3919
U.P.C. 3935
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
SMOKED HAM
P-32
Smoked
Smoked
Smoked
Smoked
Smoked
Ham Whole
Ham Bnls
Ham Shank Half
Ham Shank Portion
Ham Rump Half
U.P.C. 3670
U.P.C. 3677
U.P.C. 3717
U.P.C. 3729
U.P.C. 3691
P-33
Smoked
Smoked
Smoked
Smoked
Smoked
Ham
Ham
Ham
Ham
Ham
U.P.C. 3703
U.P.C. 3741
U.P.C. 3742
U.P.C. 3743
U.P.C. 3746
Pork Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Rump Portion
Center Roast
Center Roast Bnls
Center Slice
Center Slice Bnls
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK SHOULDER
WHOLE
(Braise, Roast)
New York-Style Shoulder
Fresh Shoulder
c
b
a
a b c
U.P.C. 3163
Po r k S h o u l d e r
IMPS/NAMP 404
Boneless New York-Style
Shoulder
Boneless Fresh Shoulder
PORK SHOULDER
ROAST BNLS
(Braise, Roast)
The Shoulder is usually separated at the plant and
merchandised as Blade Boston-Style Shoulder (a),
Arm Picnic Shoulder (b), and Hocks (c).
a b
U.P.C. 3165
PORK SHOULDER
BLADE BOSTON ROAST
(Braise, Roast)
INTRODUCTION
IMPS/NAMP 404
IMPS/NAMP 405A
Boston Butt Roast
Boston-Style Butt
Boston Shoulder
APPROVED NAMES
BEEF
a
U.P.C. 3184
IMPS/NAMP 406
VEAL
PORK SHOULDER
BLADE BOSTON ROAST BNLS
(Braise, Roast)
PORK
LAMB
Boneless Butt Roast
Boneless Boston Butt Roast
Boneless Boston-Style Butt
Boneless Boston Shoulder
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 3185
IMPS/NAMP 406A
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Section C, Illustrated in primal cut, is the
Hock; see page P-3.
PREVIOUS
P-1
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK SHOULDER
ARM PICNIC
(Braise, Roast)
Fresh Picnic
Picnic Shoulder
Picnic
c
b
a
b
U.P.C. 3168
Po r k S h o u l d e r
IMPS/NAMP 404
IMPS/NAMP 405
Boneless Fresh Picnic
Boneless Picnic Shoulder
Boneless Picnic
PORK SHOULDER
ARM PICNIC BNLS
(Braise, Roast)
The Shoulder is usually separated at the plant and
merchandised as Blade Boston-Style Shoulder (a),
Arm Picnic Shoulder (b), and Hocks (c).
b
U.P.C. 3170
IMPS/NAMP 405A
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-2
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
b
Unapproved Names; Other
Information; IMPS/NAMP
PORK SHOULDER
ARM ROAST
(Braise, Roast)
a
a b
U.P.C. 3172
Po r k S h o u l d e r
Arm Picnic
Arm Chop
Picnic Steak
PORK SHOULDER
ARM STEAK
(Braise, Panfry, Panbroil)
IMPS/NAMP 405
The Pork Shoulder Arm Picnic is separated from the
Blade Boston-Style portion above the shoulder joint
and perpendicular to the Belly side. Though most
Arm Picnics are cured and smoked, they may be
merchandised as fresh cuts as pictured.
a
U.P.C. 3174
PORK SHOULDER
ARM PICNIC BNLS
(Braise, Roast)
INTRODUCTION
Boneless Butt Half Picnic
Boneless Pork Picnic
APPROVED NAMES
BEEF
U.P.C. 3170
a
IMPS/NAMP 405A
a b
IMPS/NAMP 435A
VEAL
PORK FOR STEW*
(Braise, Cook in liquid)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
U.P.C. 3495
Pork Shank
Shoulder Hock
PORK HOCKS
(Braise, Cook in liquid)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
b
U.P.C. 3511
IMPS/NAMP 417/417A
PREVIOUS
*May be made from any lean pork muscle.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-3
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK SHOULDER
BLADE BOSTON ROAST
(Braise, Roast)
Fresh Pork Butt
Boston Shoulder
Pork Butt Roast
Boston-Style Butt
a b
U.P.C. 3184
Po r k S h o u l d e r
Boston-Style
IMPS/NAMP 406
The Pork Shoulder Blade Boston-Style is separated
from the Arm Picnic portion above the shoulder joint
and perpendicular to the Loin side.
Boneless Pork Butt
Boneless Boston Shoulder
Boneless Pork Butt Roast
Boneless Rolled Butt Roast
PORK SHOULDER
BLADE BOSTON ROAST
BNLS
(Braise, Roast)
a b
U.P.C. 3185
PORK SHOULDER
BLADE STEAK
(Braise, Broil, Grill, Panfry,
Panbroil)
INTRODUCTION
IMPS/NAMP 406
IMPS/NAMP 406A
Pork 7-Rib Cut
Pork Steak
APPROVED NAMES
BEEF
U.P.C. 3186
a
IMPS/NAMP 1406
a b
IMPS/NAMP 1407
VEAL
PORK SHOULDER
BLADE STEAK BNLS
(Braise, Broil, Grill, Panfry,
Panbroil)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
U.P.C. 3192
Country Ribs
Blade End Country Spare-ribs
PORK SHOULDER
COUNTRY-STYLE RIBS
(Braise, Broil, Grill, Cook in
Liquid, Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a
U.P.C. 3198
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-4
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK FOR STEW*
(Braise, Cook in Liquid)
U.P.C. 3495
Po r k S h o u l d e r
Boston-Style
IMPS/NAMP 435A
PORK CUBES*
FOR KABOBS
(Broil, Grill)
IMPS/NAMP 406
The Pork Shoulder Blade Boston-Style is separated
from the Arm Picnic portion above the shoulder joint
and perpendicular to the Loin side.
INTRODUCTION
U.P.C. 3494
IMPS/NAMP 435B
PORK CUBED
STEAK
(Broil)
Porklets
U.P.C. 3489
IMPS/NAMP 1400
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
*May be made from any lean pork muscle.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-5
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
BLADE ROAST
(Braise, Roast)
Pork 7-Rib Roast
Pork 5-Rib Roast
Rib End Roast
Pork Loin Rib End
a
U.P.C. 3247
Po r k L o i n
IMPS/NAMP 410
The method for cutting fresh trimmed Pork Loin,
illustrated here and on the following pages, includes
Blade Loin Roast (containing 5-7 ribs) or chops (a),
Center Loin Roast (5-8 ribs) or Chops (b), and
Sirloin Roast (5-7 inches in length) or Chops (c).
PORK LOIN
BLADE ROAST BNLS
(Roast, Broil, Grill)
a
U.P.C. 3248
PORK LOIN
BLADE ROAST BNLS
(CHEF’S PRIME)
(Roast, Broil, Grill)
INTRODUCTION
Must be cut to specifications
of “Chef’s Prime.”
APPROVED NAMES
BEEF
a
U.P.C. 3249
VEAL
Pork Chop End Cuts
Blade Steaks
PORK LOIN
BLADE CHOPS
(Braise, Broil, Grill, Panbroil,
Panfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 3250
PORK LOIN
BLADE CHOPS BNLS
(Broil, Grill, Panbroil, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a
U.P.C. 3253
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-6
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
BLADE CHOPS BNLS
(CHEF’S PRIME FILET)
(Broil, Grill, Panbroil, Panfry)
Must be cut to specifications
of “Chef’s Prime Filet.”
a
U.P.C. 3256
Po r k L o i n
IMPS/NAMP 410
The method for cutting fresh trimmed Pork Loin,
illustrated here and on the following pages, includes
Blade Loin Roast (containing 5-7 ribs) or chops (a),
Center Loin Roast (5-8 ribs) or Chops (b), and
Sirloin Roast (5-7 inches in length) or Chops (c).
Country Ribs
PORK LOIN
COUNTRY-STYLE RIBS
(Braise, Cook in Liquid, Broil,
Grill, Roast)
a
U.P.C. 3275
PORK LOIN
CENTER RIB ROAST
(Roast)
INTRODUCTION
Pork Loin Rib Half
Center Cut Roast
APPROVED NAMES
BEEF
b
U.P.C. 3268
VEAL
PORK
Crown Rib Roast
PORK LOIN
CROWN ROAST
(Roast)
LAMB
GROUND MEATS
MEATCASE MANAGEMENT
a b
U.P.C. 3271
PORK LOIN
CROWN ROAST BNLS
(Roast)
FOOD SAFETY
Boneless Crown Rib Roast
MEAT COOKERY
GLOSSARY & REFERENCES
a
a b
U.P.C. 3272
PREVIOUS
*Use of descriptor, “Pot”, is optional.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-7
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
BACK RIBS
(Braise, Broil, Grill, Cook in
Liquid, Roast)
Pork Ribs for Barbecue
Country Back Bones
Baby Back Ribs
a b
U.P.C. 3243
Po r k L o i n
IMPS/NAMP 410
The method for cutting fresh trimmed Pork Loin,
illustrated here and on the following pages, includes
Blade Loin Roast (containing 5-7 ribs) or chops (a),
Center Loin Roast (5-8 ribs) or Chops (b), and
Sirloin Roast (5-7 inches in length) or Chops (c).
Riblets
PORK LOIN
BACK RIBS SLICED
(Braise, Broil, Grill, Cook in
Liquid, Roast)
a b
U.P.C. 3244
PORK LOIN
RIB CHOPS
(Braise, Broil, Grill, Panbroil,
Panfry)
INTRODUCTION
Pork Chops End Cut
Rib Cut Chops
Also may be properly labeled
as Center Cut Chops.
APPROVED NAMES
BEEF
IMPS/NAMP 422
a b
U.P.C. 3298
IMPS/NAMP 1410A
VEAL
PORK
Pocket Pork Chops
PORK LOIN
RIB CHOPS FOR STUFFING
(Broil, Braise, Roast)
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a b
U.P.C. 3308
PORK
CENTER LOIN ROAST
(Roast)
FOOD SAFETY
IMPS/NAMP 1410A
Center Cut
Loin Roast Center Cut
Pork Roast
MEAT COOKERY
GLOSSARY & REFERENCES
b
U.P.C. 3266
IMPS/NAMP 412C
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-8
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK
TOP LOIN CHOPS
(Braise, Broil, Grill, Panbroil,
Panfry)
Strip Chops
Center Cut Loin Chops
a b c
U.P.C. 3369
Po r k L o i n
IMPS/NAMP 410
The method for cutting fresh trimmed Pork Loin,
illustrated here and on the following pages, includes
Blade Loin Roast (containing 5-7 ribs) or chops (a),
Center Loin Roast (5-8 ribs) or Chops (b), and
Sirloin Roast (5-7 inches in length) or Chops (c).
IMPS/NAMP 1412A
PORK LOIN
BUTTERFLIED CHOPS BNLS
(Braise, Broil, Grill, Panbroil,
Panfry)
a b c
U.P.C. 3382
PORK
TOP LOIN ROAST BNLS
(Roast)
INTRODUCTION
APPROVED NAMES
BEEF
a b c
U.P.C. 3368
IMPS/NAMP 413
VEAL
PORK
Double Pork Loin
Boneless Pork Roast
PORK
TOP LOIN DOUBLE ROAST BNLS
(Roast, Grill, Rotisserie)
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a b c
U.P.C. 3270
PORK
TOP LOIN CHOPS BNLS
(Braise, Broil, Grill, Panbroil,
Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
IMPS/NAMP 413A
Center Cut Chops BNLS
a b c
U.P.C. 3374
IMPS/NAMP 1413
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-9
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK
TOP LOIN CHOPS BNLS
(AMERICA’S CUT)
(Braise, Broil, Grill, Panbroil,
Panfry)
Center Cut Chops BNLS
Must be cut to specifications of
“America’s Cut.”
a b c
U.P.C. 3379
Po r k L o i n
IMPS/NAMP 410
The method for cutting fresh trimmed Pork Loin,
illustrated here and on the following pages, includes
Blade Loin Roast (containing 5-7 ribs) or chops (a),
Center Loin Roast (5-8 ribs) or Chops (b), and
Sirloin Roast (5-7 inches in length) or Chops (c).
Loin End Chops
Center Loin Chops
PORK
LOIN CHOPS
(Braise, Broil, Grill, Panbroil,
Panfry)
b c
U.P.C. 3313
PORK LOIN
SIRLOIN ROAST
(Roast)
INTRODUCTION
IMPS/NAMP 1413
IMPS/NAMP 1410
Hipbone Roast
Loin End Roast
Sirloin End Roast
APPROVED NAMES
BEEF
U.P.C. 3328
c
IMPS/NAMP 410A
c
IMPS/NAMP 414A
VEAL
PORK
PORK LOIN
SIRLOIN ROAST BNLS
(Roast)
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
U.P.C. 3329
Sirloin Steaks
PORK LOIN
SIRLOIN CHOPS
(Braise, Broil, Grill, Panbroil,
Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
c
U.P.C. 3338
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-10
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
a
b
c
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
SIRLOIN CUTLETS
(Braise, Broil, Grill, Panbroil,
Panfry)
c
U.P.C. 3348
Po r k L o i n
IMPS/NAMP 410
The method for cutting fresh trimmed Pork Loin,
illustrated here and on the following pages, includes
Blade Loin Roast (containing 5-7 ribs) or chops (a),
Center Loin Roast (5-8 ribs) or Chops (b), and
Sirloin Roast (5-7 inches in length) or Chops (c).
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-11
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
RIB HALF
(Roast)
Pork Roast Rib Half
Pork Roast Blade Half
a
U.P.C. 3289
Po r k L o i n
IMPS/NAMP 410
Another method for cutting the trimmed fresh Pork
Loin is to divide it at the midpoint into Loin, Rib half
(a) and Loin, Sirloin half (b). In addition, the
Tenderloin (c) may be removed.
Loin Cut Roast
Pork Loin Roast
PORK LOIN
SIRLOIN HALF
(Roast)
b
U.P.C. 3330
PORK LOIN
TENDERLOIN, WHOLE
(Braise, Broil, Grill, Roast)
INTRODUCTION
Pork Tender
APPROVED NAMES
BEEF
c
U.P.C. 3358
IMPS/NAMP 415
VEAL
PORK LOIN
TENDERLOIN TIPLESS
(Braise, Broil, Grill, Roast)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
c
U.P.C. 3363
Tender Tips
PORK LOIN
TENDERLOIN TIPS
(Panbroil, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
c
U.P.C. 3364
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-12
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
TENDERLOIN FILETS
(Braise, Panbroil, Panfry)
Pork Pieces
Pork Medallions
Filet Mignon
c
U.P.C. 3361
Po r k L o i n
IMPS/NAMP 410
Another method for cutting the trimmed fresh Pork
Loin is to divide it at the midpoint into Loin, Rib half
(a) and Loin, Sirloin half (b). In addition, the
Tenderloin (c) may be removed.
Family Pak
/4 Pork Loin
PORK LOIN
ASSORTED CHOPS
(Braise, Broil, Grill, Panbroil,
Panfry)
1
The package can contain 7-11 chops
and should have a proportionate number
of all types of chops that can be derived
from a fully trimmed pork loin.
a b
U.P.C. 3236
IMPS/NAMP 1410
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-13
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
a
b
c
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
BLADE ROAST BNLS
(Braise, Roast)
a
U.P.C. 3248
Po r k L o i n ,
Boneless
IMPS/NAMP 413
This primal is the same as the IMPS/NAMP 410,
except that all bones have been removed. Note:
supplier specifications for boneless loins vary. All of
the cuts here and on the following page may not be
available from a given supplier’s product.
INTRODUCTION
PORK LOIN
BLADE ROAST BNLS
(CHEF’S PRIME)
(Braise, Roast)
Must be cut to specifications of
“Chef’s Prime.”
U.P.C. 3249
a
Country Ribs
PORK LOIN
COUNTRY-STYLE RIBS BNLS
(Braise, Broil, Panbroil, Panfry)
APPROVED NAMES
BEEF
a
U.P.C. 3278
VEAL
PORK
PORK LOIN
BLADE CHOPS BNLS
(Braise, Broil, Panbroil, Panfry)
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 3253
PORK LOIN
BLADE CHOPS BNLS
(CHEF’S PRIME FILET)
(Braise, Broil, Panbroil, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
Must be cut to specifications of
“Chef’s Prime Filet.”
a
U.P.C. 3256
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-14
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
c
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK
TOP LOIN ROAST BNLS
(Roast)
Boneless Pork Loin
b
U.P.C. 3368
Po r k L o i n ,
Boneless
IMPS/NAMP 1413
Strip Loin Chops
PORK
TOP LOIN CHOPS BNLS
(Braise, Broil, Panbroil, Panfry)
IMPS/NAMP 413
This primal is the same as the IMPS/NAMP 410,
except that all bones have been removed. Note:
supplier specifications for boneless loins vary. All of
the cuts here and on the following page may not be
available from a given supplier’s product.
INTRODUCTION
b
U.P.C. 3374
IMPS/NAMP 1413
PORK LOIN
BUTTERFLIED CHOPS BNLS
(Braise, Broil, Panbroil, Panfry)
APPROVED NAMES
BEEF
b
U.P.C. 3382
VEAL
PORK
Double Pork Loin
Boneless Pork Roast
PORK
TOP LOIN DOUBLE ROAST BNLS
(Roast)
LAMB
GROUND MEATS
MEATCASE MANAGEMENT
U.P.C. 3270
a b c
IMPS/NAMP 413A
c
IMPS/NAMP 414A
PORK LOIN
SIRLOIN ROAST BNLS
(Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
U.P.C. 3329
PREVIOUS
*Use of descriptor, “Pot”, is optional.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-15
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
a
b
c
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
SIRLOIN CHOPS BNLS
(Braise, Broil, Panbroil, Panfry)
c
U.P.C. 3344
Po r k L o i n ,
Boneless
Pork Cutlets
Pork Slices
PORK LOIN
SIRLOIN CUTLET
(Braise, Broil, Panbroil, Panfry)
IMPS/NAMP 413
This primal is the same as the IMPS/NAMP 410,
except that all bones have been removed. Note:
supplier specifications for boneless loins vary. All of
the cuts here and on the following page may not be
available from a given supplier’s product.
c
U.P.C. 3348
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-16
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
COUNTRY-STYLE RIBS BNLS
(Braise, Broil, Panbroil, Panfry)
Country Ribs
x
y
a
U.P.C. 3278
Po r k L o i n C e n t e r
Loin, Boneless
Double Pork Chop
PORK LOIN
BUTTERFLIED CHOPS BNLS
(Braise, Broil, Panbroil, Panfry)
IMPS/NAMP 412B/E
This is the center portion of the Boneless Loin, with
the Sirloin section (x) and a portion of the Blade
section (y) removed.
b
U.P.C. 3382
PORK
TOP LOIN CHOPS BNLS
(Braise, Broil, Panbroil, Panfry)
INTRODUCTION
Center Cut Chops BNLS
APPROVED NAMES
BEEF
b
U.P.C. 3374
IMPS/NAMP 1413
VEAL
PORK
PORK
TOP LOIN CHOPS BNLS
(AMERICA’S CUT)
(Braise, Broil, Panbroil, Panfry)
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
Center Cut Chops BNLS
Must be cut to specifications of
“America’s Cut.”
b
U.P.C. 3379
PORK TOP LOIN
CHOPS BNLS FOR STUFFING
(Braise, Broil, Panbroil, Panfry)
FOOD SAFETY
IMPS/NAMP 1413
Stuffed Chop
Pocket Chop
MEAT COOKERY
GLOSSARY & REFERENCES
b
U.P.C. 3380
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-17
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
a
Unapproved Names; Other
Information; IMPS/NAMP
PORK
TOP LOIN ROAST BNLS
(Roast)
b
x
y
a b
U.P.C. 3368
IMPS/NAMP 413
Po r k L o i n C e n t e r
Loin, Boneless
IMPS/NAMP 412B/E
This is the center portion of the Boneless Loin, with
the Sirloin section (x) and a portion of the Blade
section (y) removed.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
*Use of descriptor, “Pot”, is optional.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
P-18
PORK CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
a
a
b
a
Unapproved Names; Other
Information; IMPS/NAMP
PORK LOIN
TENDERLOIN WHOLE
(Braise, Roast)
b
b
a b
U.P.C. 3358
Po r k Te n d e r l o i n
IMPS/NAMP 415
The Pork Tenderloin is removed from the whole Pork
Loin [as first illustrated in the primal cut photo on
page P-12 (c)]. When purchased, it should be
practically free of fat.
IMPS/NAMP 415
PORK LOIN
TENDERLOIN TIPLESS
(Roast)
a
U.P.C. 3363
PORK LOIN
TENDERLOIN TIPS
(Panbroil, Panfry, Stirfry)
INTRODUCTION
APPROVED NAMES
BEEF
b
U.P.C. 3364
VEAL
Tenderloin French Cut
PORK LOIN
TENDERLOIN BUTTERFLIED
(Roast)
PORK
LAMB
The tenderloin is butterflied by a
lengthwise cut.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a b
U.P.C. 3362
Tenderloin Medallions
PORK LOIN
TENDERLOIN FILETS
(Braise, Broil, Panbroil, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a
U.P.C. 3361
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Uniform Retail Meat Identity Standards
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK
FRESH SIDE
(Cook in Liquid)
Chunk Side of Pork
Fresh Belly
Streak of Lean
a
U.P.C. 3427
Po r k B e l ly
IMPS/NAMP 408
Pork Belly (a) is that portion of the center section of
the side that remains after the Loin and Spareribs
(b) have been removed.*
Po r k S p a r e r i b s
IMPS/NAMP 408
Sliced Side Pork
PORK
FRESH SIDE SLICED
(Broil, Panfry, Roast,
Cook in Liquid)
a
U.P.C. 3430
IMPS/NAMP 416
PORK SPARERIBS
(Braise, Broil, Roast,
Cook in Liquid)
INTRODUCTION
Fresh Spareribs
APPROVED NAMES
BEEF
b
U.P.C. 3468
IMPS/NAMP 416
VEAL
PORK SPARERIBS
BREASTBONE OFF
(Braise, Broil, Roast,
Cook in Liquid)
PORK
LAMB
St. Louis-Style Ribs
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 3479
IMPS/NAMP 416C
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
*Note: In the primal cut illustrated above, the dotted outline indicates the area from which
the Spareribs (b) have been removed. The length of the belly may vary from that shown.
INDUSTRY-WIDE COOPERATIVE
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LEG
WHOLE
(Braise, Roast)
Fresh Ham
c
b
a
a b c
U.P.C. 3387
Po r k L e g
Boneless Fresh Ham
PORK LEG
ROAST BNLS
(Braise, Roast)
IMPS/NAMP 402
Illustrated here are three sections of the fresh Pork
Leg from which the major retail cuts pictured are
made: Rump (a), Center (b) and Shank (c).
a b c
U.P.C. 3389
PORK LEG
RUMP PORTION
(Braise, Roast)
INTRODUCTION
IMPS/NAMP 402
IMPS/NAMP 402B
Butt Portion
Pork Leg Butt
Fresh Ham Butt
Pork Leg Roast Sirloin Portion
APPROVED NAMES
BEEF
a
U.P.C. 3394
VEAL
PORK LEG
CENTER ROAST
(Braise, Roast)
PORK
LAMB
Center Cut Roast
The Center Slice also comes from
this section. See page P-22.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 3402
Shank Roast
Leg Roast
Fresh Ham
PORK LEG
SHANK PORTION
(Braise, Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
c
U.P.C. 3398
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Uniform Retail Meat Identity Standards
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LEG
RUMP HALF
(Braise, Roast)
Butt Half Fresh Leg
Pork Leg Sirloin Half
Pork Leg Roast Sirloin Half
a
U.P.C. 3392
Po r k L e g
Pork Leg Roast Sirloin Half
PORK LEG
SHANK HALF
(Braise, Roast)
IMPS/NAMP 402
Illustrated here is an alternative cutting method for
the fresh Pork Leg, from which the major retail cuts
pictured are made: Rump Half (a) and Shank Half
(b). Center Slices may be cut from either side.
b
U.P.C. 3396
PORK LEG
CENTER SLICE
(Braise, Panbroil, Panfry)
INTRODUCTION
Fresh Pork Leg Steak
Leg of Pork Steak
Center Cut
APPROVED NAMES
BEEF
a b
U.P.C. 3404
A Center Slice may be cut about
1” from either side of the center.
VEAL
Pork Tenderette
Porklet
PORK LEG
CUBED STEAK
(Braise, Panbroil, Panfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
U.P.C. 3421
a b
IMPS/NAMP 1400
a b
IMPS/NAMP 435B
PORK CUBES
FOR KABOBS
(Braise, Broil)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
U.P.C. 3494
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
b
a
Unapproved Names; Other
Information; IMPS/NAMP
PORK FOR STEW
(Braise, Cook in Liquid)
U.P.C. 3495
Po r k L e g
a b bc
IMPS/NAMP 435A
a
IMPS/NAMP 402F
PORK LEG
TOP ROAST BNLS
(Roast)
IMPS/NAMP 402
Illustrated here is an alternative cutting method for
the fresh Pork Leg, from which the major retail cuts
pictured are made: Rump Half (a) and Shank Half
(b). Center Slices may be cut from either side.
U.P.C. 3408
PORK LEG
TOP ROAST CAP OFF BNLS
(Roast)
INTRODUCTION
APPROVED NAMES
BEEF
a
U.P.C. 3409
VEAL
PORK LEG
TOP STEAK BNLS
(Braise, Panbroil, Panfry)
PORK
LAMB
“Cutlet” may be substituted for steak on
the label.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 3410
London Broil
PORK LEG
TOP STEAK BNLS
(THICK CUT)
(Braise, Panbroil, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
Steaks from the most tender portion
of the Top Pork Leg may be cut extra
thick (approx. 11/2”) for broiling
and grilling.
a
U.P.C. 23971
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Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LEG
TOP STEAK
(THIN CUT)
(Panbroil, Panfry)
Scaloppini
This steak is cut thinner than normal.
c
a
U.P.C. 83982
Po r k L e g
Top Steak Butterflied
PORK LEG
TOP STEAK BUTTERFLIED
(Braise, Panbroil, Panfry)
IMPS/NAMP 402
By cutting through the natural seams, the Pork Leg
may be separated into the Top (a), Bottom (b), and
the Tip (c). Note: Top and Bottom Leg cuts may be
alternately labeled, respectively, as “Inside” (a) and
“Outside” (b) Leg cuts.
a
U.P.C. 23972
Stir Fry Strips
PORK LEG
TOP STRIPS
(THIN CUT)
(Panfry, Saute)
INTRODUCTION
Thin strips processed from the Top Pork
Leg.
APPROVED NAMES
BEEF
a
U.P.C. 23974
VEAL
PORK
Kabobs
PORK LEG
TOP CUBES FOR KABOBS
(Braise, Broil)
LAMB
Cubes processed from the Top Pork Leg.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 23973
Chop Suey Cubes
PORK LEG
TOP CUBES
(SMALL CUT)
(Panfry, Saute)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
Cut smaller than normal.
a
U.P.C. 23975
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
a
Unapproved Names; Other
Information; IMPS/NAMP
PORK LEG
BOTTOM ROAST BNLS
(Roast)
b
c
U.P.C. 3411
Po r k L e g
b
“Cutlet” may be substituted for
steak on the label.
PORK LEG
BOTTOM STEAK BNLS
(Braise, Panbroil, Panfry)
IMPS/NAMP 402
By cutting through the natural seams, the Pork Leg
may be separated into the Top (a), Bottom (b), and
the Tip (c). Note: Top and Bottom Leg cuts may be
alternately labeled, respectively, as “Inside” (a) and
“Outside” (b) Leg cuts.
b
U.P.C. 3412
Bottom Steak Butterflied
PORK LEG
BOTTOM STEAK BUTTERFLIED
(Braise, Panbroil, Panfry)
INTRODUCTION
IMPS/NAMP 402D
APPROVED NAMES
b
U.P.C. 23976
BEEF
VEAL
PORK
PORK LEG
EYE ROAST BNLS
(Roast)
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 3413
This cut also may properly be
labeled as “Cutlet.”
PORK LEG
EYE STEAKS BNLS
(Broil, Panbroil, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
b
U.P.C. 3414
PREVIOUS
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Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
PORK LEG
TIP ROAST BNLS
(Roast)
Knuckle Roast
c
c
U.P.C. 3415
Po r k L e g
Knuckle Steak
PORK LEG
TIP STEAK BNLS
(Broil, Panbroil, Panfry)
IMPS/NAMP 402
By cutting through the natural seams, the Pork Leg
may be separated into the Top (a), Bottom (b), and
the Tip (c). Note: Top and Bottom Leg cuts may be
alternately labeled, respectively, as “Inside” (a) and
“Outside” (b) Leg cuts.
This cut also may be properly labeled as
“Cutlet”.
c
U.P.C. 3416
Sandwich Steaks
PORK LEG
TIP STEAK BONELESS
(THIN CUT)
(Braise, Panbroil, Panfry)
INTRODUCTION
APPROVED NAMES
c
U.P.C. 23977
BEEF
VEAL
Cube Steak
PORK LEG
TIP CUBE STEAK
(Braise, Panbroil, Panfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
c
U.P.C. 23978
Stewing Cubes
PORK LEG
TIP STEW MEAT
(Braise, Cook in Liquid)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
b
U.P.C. 23979
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Uniform Retail Meat Identity Standards
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
SMOKED PORK
SHOULDER ROLL
(Roast, Cook in Liquid)
Smoked Shoulder Butt
Cottage Butt
Daisy Ham
b
c
a
U.P.C. 3565
S m o ke d Po r k
Shoulder
IMPS/NAMP 530
Smoked Callie
Smoked Picnic
SMOKED PORK
SHOULDER PICNIC WHOLE
(Roast, Cook in Liquid)
IMPS/NAMP 516
The Pork Shoulder is often cured and smoked. The
Smoked Pork Boston-Style Roast (a) comes from
the upper part of the Shoulder and is often boned
and sold as Smoked Pork Shoulder Roll. The
Smoked Pork Shoulder Picnic (b) comes from the
lower portion of the Shoulder. The Shank portion is
the Hock (c).
INTRODUCTION
b c
U.P.C. 3569
SMOKED PORK
HOCK
(Roast, Cook in Liquid)
IMPS/NAMP 526
Ham Hock
Smoked Ham Hock
APPROVED NAMES
BEEF
c
U.P.C. 3589
IMPS/NAMP 561
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
e
a
b
Unapproved Names; Other
Information; IMPS/NAMP
SMOKED PORK
JOWL
(Cook in Liquid)
d
c
d
U.P.C. 3944
Miscellaneous
S m o ke d Po r k
SMOKED PORK
JOWL SLICES
(Panfry, Bake, Cook in Liquid)
IMPS/NAMP
All of the Pork cuts pictured here may be cured
and smoked. They are the Boston-Style (a) and
Arm Picnic Shoulders (b), Feet (c), Jowl (d) and
Neck bones (e).
d
U.P.C. 3946
SMOKED PORK
NECK BONES
(Cook in Liquid)
INTRODUCTION
APPROVED NAMES
BEEF
e
U.P.C. 3955
VEAL
SMOKED PORK
PIG’S FEET
(Cook in Liquid)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
c
U.P.C. 3956
SMOKED PORK
CUBES FOR KABOBS
(Broil, Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a b
U.P.C. 3768
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Uniform Retail Meat Identity Standards
c
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
SMOKED PORK LOIN
CANADIAN-STYLE BACON
(Roast, If Sliced: Broil, Panbroil,
Panfry)
Canadian Bacon
Back Bacon
a b c
U.P.C. 3659
S m o ke d Po r k
Loin
IMPS/NAMP 550
May be labeled as a
“ Center Loin Roast.”
SMOKED PORK
LOIN ROAST
(Roast)
IMPS/NAMP 545
Smoked Pork Loin is processed from trimmed fresh
Loin by curing and smoking. The Canadian-Style
bacon is also seen in branded packages in the
self-serve deli refrigerator case.
INTRODUCTION
b c
U.P.C. 3629
SMOKED PORK
LOIN CHOPS
(Broil, Panbroil, Panfry, Roast)
Center Cut Chops, Smoked
APPROVED NAMES
BEEF
c
U.P.C. 3630
IMPS/NAMP 1545
VEAL
May be labeled as
“Loin Chop Center Cut BNLS.”
SMOKED PORK
TOP LOIN CHOP BNLS
(Broil, Panbroil, Panfry, Roast)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a b c
U.P.C. 3635
IMPS/NAMP 1548
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
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Uniform Retail Meat Identity Standards
c
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
SMOKED PORK LOIN
RIB CHOPS
(Broil, Panbroil, Panfry, Roast)
Center Cut Pork Chops
Smoked Pork Chops
b
a b
U.P.C. 3640
S m o ke d Po r k
Loin
SMOKED PORK LOIN
BACK RIBS
(Braise, Cook in Liquid, Roast)
IMPS/NAMP 545
Smoked Pork Loin is processed from trimmed fresh
Loin by curing and smoking.
a b
U.P.C. 3665
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
bb
a
a
Unapproved Names; Other
Information; IMPS/NAMP
SMOKED PORK
SLAB BACON
(Broil, Panfry, Roast)
a
U.P.C. 3909
Smoked Pork Belly
IMPS/NAMP 538
Smoked Spareribs
SMOKED PORK
SLICED BACON
(Broil, Panfry, Roast)
IMPS/NAMP 559
Cured and smoked Bacon (a) and Spareribs (b)
[dotted outline] come from this section. Generally
Bacon is sold pre-sliced in packages, either branded
or store-wrapped in the self-serve deli case, but also
by the slab.
INTRODUCTION
a
U.P.C. 3919
SMOKED PORK
SPARERIBS
(Braise, Broil, Roast, Cook in
Liquid)
APPROVED NAMES
BEEF
b
U.P.C. 3935
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Note: In the primal cut, illustrated above, the dotted outline indicates the area from which
the Spareribs have been removed.
P-31
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
d
c b
a
Unapproved Names; Other
Information; IMPS/NAMP
SMOKED HAM
WHOLE
(Roast)
U.P.C. 3670
S m o ke d H a m
a b c d
IMPS/NAMP 501
a b c d
IMPS/NAMP 505
SMOKED HAM BNLS
(Roast)
IMPS/NAMP 501
Cured and Smoked Ham is processed from the
fresh Pork Leg. While there are many styles of
Hams, the cutting variations pictured here and
on the following page suggest merchandising
flexibility. Note: the U.P.C. numbers shown are
representative of the cut; however, check the full
U.P.C. listing for variations.
INTRODUCTION
U.P.C. 3677
SMOKED HAM
SHANK HALF
(Roast)
Ham Shank Half
Half Ham Shank End
APPROVED NAMES
BEEF
c d
U.P.C. 3717
VEAL
SMOKED HAM
SHANK PORTION
(Roast)
PORK
LAMB
Ham Shank End
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
d
U.P.C. 3729
Ham Butt Half
SMOKED HAM
RUMP HALF
(Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a b
U.P.C. 3691
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d
c b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
PORK
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
SMOKED HAM
RUMP PORTION
(Roast)
Ham Sirloin End
Ham Butt Portion
Ham Butt End
a
U.P.C. 3703
S m o ke d H a m
IMPS/NAMP 501
Cured and Smoked Ham is processed from the
fresh Pork Leg. While there are many styles of
Hams, the cutting variations pictured here and on
the preceding page suggest merchandising
flexibility. Note: the U.P.C. numbers shown are
representative of the cut; however, check the full
U.P.C. listing for variations.
INTRODUCTION
SMOKED HAM
CENTER ROAST
(Roast)
b c
U.P.C. 3741
SMOKED HAM
CENTER ROAST BNLS
(Roast)
APPROVED NAMES
BEEF
b c
U.P.C. 3742
VEAL
SMOKED HAM
CENTER SLICE
(Broil, Panbroil, Panfry, Roast)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b c
U.P.C. 3743
Boneless Center
SMOKED HAM
CENTER SLICE BNLS
(Broil, Panbroil, Panfry, Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
b c
U.P.C. 3746
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
This section is organized
in the following order:
SELECT AN AREA
TO VIEW IT
LARGER
Species Cuts Chart
SEE THE
FOLLOWING
AREAS
Species-Specific
Primal Information
Index of Cuts
LAMB -- Close Trim,
Boxed Convenience
Cut Nomenclature
and U.P.C. Numbers
Figure 1-Primal (Wholesale)
Cuts and Bone
Structure of Lamb
INTRODUCTION
APPROVED NAMES
BEEF
Lamb Cuts
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
Approved by the
Lamb Council
INDUSTRY
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
BACK TO LAMB RETAIL CUTS CHART
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
BACK TO LAMB RETAIL CUTS CHART
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
BACK TO LAMB RETAIL CUTS CHART
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO LAMB RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
BACK TO LAMB RETAIL CUTS CHART
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
BACK TO LAMB RETAIL CUTS CHART
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Figure 1—Primal (Wholesale) Cuts and Bone Structure of Lamb.
SHOULDER
NECK
RIB
LOIN
SIRLOIN
LEG
Lamb Cuts
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
FORESHANK
PORK
BREAST
FLANK
HINDSHANK
LAMB
GROUND MEATS
L a m b — C l o s e r Tr i m , B o x e d C o n v e n i e n c e
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
More than other meats, Lamb may tend to be seasonally available, though the sheep industry has made
strides in recent years to assure a more level year-around supply. As with Veal, retail counter personnel
should familiarize themselves with Lamb cookery and recipes in order to encourage customers to either
try Lamb, or to help regular Lamb buyers experiment with a variety of cuts.
A Lamb carcass may be divided into sides, split through the center of the backbone, or, more likely,
will be divided into Foresaddle (unsplit front half, which include Shoulder, Breast, Foreshank and Rib)
and Hindsaddle (which is the unsplit rear half, including the Loin, Flank and Legs). The latter method
separates the fore and hind by cutting between the 12th and 13th ribs.
continued on next
page
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Uniform Retail Meat Identity Standards
Lamb Cuts
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
The cutting method and nomenclature for URMIS as shown in this manual for primal and subprimal
cuts, is illustrated above, in Figure 1.
Unless specified otherwise, the Foresaddle and Hindsaddle are split through the center of the backbone
before primal and subprimal cuts are produced.
The Shoulder is obtained by separating the foresaddle into the portion containing the Shoulder and the
portion containing the Rib, usually made between the 5th and 6th ribs, leaving a seven rib Rib section.
The unsplit primal Lamb Rib is often called the “Hotel Rack,” (a foodservice industry term, not
approved for URMIS) and typically contains ribs 6-12.
The Lamb Loin is comparable to the Beef Loin and includes the 13th rib, continuing to a point in front
of the hip bone.
The Lamb Leg includes both the Sirloin and the Leg.
SEE
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Lamb Cuts
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT IDENTIFICATION
Lamb Cuts
INDEX
LAMB
LAMB
LAMB
LAMB
LAMB
LAMB
LAMB
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
SHOULDER
BREAST / FORESHANK
RIB
LOIN
SIRLOIN
SIRLOIN, BONELESS
LEG
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
LAMB SHOULDER
L-1
Lamb
Lamb
Lamb
Lamb
Lamb
Shoulder
Shoulder
Shoulder
Shoulder
Shoulder
L-2
Lamb
Lamb
Lamb
Lamb
Lamb
Shoulder Eye Roast Bnls
Shoulder Arm Roast
Shoulder Arm Roast Bnls
Shoulder Arm Chops
Shoulder Arm Chops Bnls
U.P.C. 2932
U.P.C. 2916
U.P.C. 2917
U.P.C. 2918
U.P.C. 2919
L-3
Lamb
Lamb
Lamb
Lamb
Lamb
Shoulder
Shoulder
Shoulder
Shoulder
For Stew
U.P.C. 2934
U.P.C. 2936
U.P.C. 2926
U.P.C. 2927
U.P.C. 3016
Lamb Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Square Cut Whole
Roast Bnls
Cushion Roast Bnls
Blade Roast
Blade Chops
Outside Roast
Country-Style Ribs
Neck Slices
Combination Pack
U.P.C. 2913
U.P.C. 2929
U.P.C. 2925
U.P.C. 2920
U.P.C. 2922
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
LAMB BREAST / FORESHANK
L-4
Lamb Cuts
INDEX
L-5
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Lamb
Lamb
Lamb
Lamb
Lamb
Breast
Breast
Breast
Breast
Breast
Extra Trim
For Stuffing
Rolled
Riblets
Lamb Breast Spareribs
Lamb Shank
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
3002
3007
3003
3004
3005
U.P.C. 3008
U.P.C. 3010
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
LAMB RIB
Lamb Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
L-6
Lamb
Lamb
Lamb
Lamb
Rib Roast
Rib Roast Bnls
Ribeye Roast Bnls
Rib Crown Roast
L-7
Lamb Rib Chops
Lamb Rib Frenched Chops
Lamb Rib Frenched Chops Cap Off
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2942
2943
2947
2944
U.P.C. 2948
U.P.C. 2949
U.P.C. 2950
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
LAMB LOIN
L-8
Lamb Loin Roast
Lamb Loin Chops
Lamb Top Loin Chops
Lamb Top Loin Chops Bnls
Lamb Loin Tenderloin
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
L-9
Lamb Loin Double Chops
Lamb Loin Double Roast Bnls
Lamb Loin Double Chops Bnls
U.P.C. 2959
U.P.C. 2958
U.P.C. 2960
Lamb Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
2954
2955
2956
2957
2961
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
LAMB SIRLOIN
L-10
Lamb Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Lamb
Lamb
Lamb
Lamb
Leg
Leg
Leg
Leg
Sirloin
Sirloin
Sirloin
Sirloin
Roast
Roast Bnls
Chops
Chops Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2981
2982
2983
2984
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
LAMB SIRLOIN, BONELESS
L-11
Lamb Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Lamb Leg Sirloin Roast Bnls
Lamb Leg Sirloin Chops Bnls
U.P.C. 2982
U.P.C. 2984
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
LAMB LEG
L-12
Lamb
Lamb
Lamb
Lamb
Lamb
Leg Whole
Leg Roast Bnls
Leg Sirloin Off
Leg Sirloin Off Bnls
Leg Combination
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2964
2973
2967
2968
2977
L-13
Lamb
Lamb
Lamb
Lamb
Lamb
Leg
Leg
Leg
Leg
Leg
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2983
2984
2971
2979
2969
L-14
Lamb
Lamb
Lamb
Lamb
Leg Center Slice
Leg Frenched-Style Roast
Leg American-Style Roast
Leg Butterflied Roast
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2980
2965
2966
2975
L-15
Lamb
Lamb
Lamb
Lamb
Lamb
Leg Hind Shank
Leg Top Roast Bnls
Leg Top Steak Bnls
Leg Bottom Roast Bnls
Leg Bottom Steak Bnls
U.P.C.
U.P.C.
U.P.C.
U.P.C.
U.P.C.
2978
2985
2986
2987
2988
L-16
Lamb
Lamb
Lamb
Lamb
Lamb
Leg Tip Roast Bnls
Leg Tip Steak Bnls
Leg Cutlets
Cubes For Kabobs
Cubed Steak
U.P.C. 2989
U.P.C. 2990
U.P.C. 2992
U.P.C. 3017
U.P.C. 3013
Lamb Cuts
INDEX
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY
NDUSTRY-WIDE
IDE COOPERATIVE
OOPERATIVE
MEAT
EAT IDENTIFICATION
DENTIFICATION STANDARDS
TANDARDS COMMITTEE
OMMITTEE
Sirloin Chops
Sirloin Chops Bnls
Sirloin Half
Center Roast
Shank Half
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB SHOULDER
SQUARE CUT WHOLE
(Roast, Braise)
Shoulder Block
Shoulder Roast
c
a
b
d
a b c d
U.P.C. 2913
Lamb Shoulder
IMPS/NAMP 207
Arm cuts (chops and roasts) are cut from (b) until
the round bone is no longer evident. Blade cuts
(chops and roasts) are similarly cut from (a) until the
blade bone is no longer evident. The thin portion (d)
may be left with either the Arm or Blade cuts, but is
often removed from both in modern merchandising.
INTRODUCTION
IMPS/NAMP 207
Rolled Shoulder Roast
LAMB SHOULDER
ROAST BNLS
(Roast, Braise)
a b c d
U.P.C. 2929
LAMB SHOULDER
CUSHION ROAST BNLS
(Roast, Braise)
IMPS/NAMP 208
Shoulder Clod Roast
Boneless Outside Arm Roast
Boneless Shoulder
Ingredient list required if stuffing other
than ground Lamb is used.
APPROVED NAMES
BEEF
a b c d
U.P.C. 2925
VEAL
Shoulder Blocks
LAMB SHOULDER
BLADE ROAST
(Roast, Braise)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 2920
Blade Cut Chops
Shoulder Blocks
Shoulder Chops
LAMB SHOULDER
BLADE CHOPS†
(Braise, Broil†, Panbroil†, Panfry†,
Grill†)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a
U.P.C. 2922
IMPS/NAMP 1207
PREVIOUS
†Marinate before cooking.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
L-1
LAMB CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB SHOULDER
EYE ROAST BNLS
(Roast, Braise)
Saratoga Roast
c
a
b
d
a
U.P.C. 2932
Lamb Shoulder
IMPS/NAMP 207
Arm cuts (chops and roasts) are cut from (b) until
the round bone is no longer evident. Blade cuts
(chops and roasts) are similarly cut from (a) until the
blade bone is no longer evident. The thin portion (d)
may be left with either the Arm or Blade cuts, but is
often removed from both in modern merchandising.
INTRODUCTION
Shoulder Block
Shoulder Round Bone Roast
LAMB SHOULDER
ARM ROAST
(Roast, Braise)
b
U.P.C. 2916
LAMB SHOULDER
ARM ROAST BNLS
(Roast, Braise)
Boneless Shoulder Roast
Arm Cut Roast
APPROVED NAMES
BEEF
b
U.P.C. 2917
VEAL
LAMB SHOULDER
ARM CHOPS
(Braise, Broil, Panbroil, Panfry)
PORK
LAMB
Round Bone Chops
Arm Cut Chops
Shoulder Blocks
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 2918
IMPS/NAMP1207
LAMB SHOULDER
ARM CHOPS BNLS
(Braise, Broil, Panbroil, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
b
U.P.C. 2919
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
L-2
LAMB CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
c
a
b
LAMB SHOULDER
OUTSIDE ROAST
(Roast, Braise)
d
a b c d
U.P.C. 2934
Lamb Shoulder
IMPS/NAMP 207
Arm cuts (chops and roasts) are cut from (b) until
the round bone is no longer evident. Blade cuts
(chops and roasts) are similarly cut from (a) until the
blade bone is no longer evident. The thin portion (d)
may be left with either the Arm or Blade cuts, but is
often removed from both in modern merchandising.
INTRODUCTION
IMPS/NAMP 208A
LAMB SHOULDER
COUNTRY-STYLE RIBS
(Braise, Broil, Grill,
Cook in liquid)
a
U.P.C. 2936
LAMB SHOULDER
NECK SLICES
(Braise, Cook in liquid)
Neck of Lamb
Neck Pieces
Lamb Stew Bone-in
APPROVED NAMES
BEEF
c
U.P.C. 2926
VEAL
LAMB SHOULDER
COMBINATION PACK
(Braise, Broil)
PORK
LAMB
Chops and Stew
The Combination Pack consists of Blade
Chops, Arm Chops and Neck Slices in
one package.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a b c d
U.P.C. 2927
Leg as well as the Shoulder will yield
suitable lean for Kabobs and Stew.
LAMB FOR STEW
(Braise, Cook in liquid)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a b c d
U.P.C. 3016
IMPS/NAMP 295
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
L-3
LAMB CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
a
LAMB BREAST
(Braise, Roast)
b
a
U.P.C. 3002
Lamb Breast
IMPS/NAMP 209
L a m b Fo r e s h a n k
IMPS/NAMP 209
Denver Ribs
LAMB BREAST
EXTRA TRIM
(Braise, Roast)
IMPS/NAMP 210
The Lamb Breast (a) includes sections comparable
to the Brisket, Plate and Flank sections of Beef. The
Foreshank (b) is separated from the Breast by a cut
which passes through the natural seam.
INTRODUCTION
a
U.P.C. 3007
LAMB BREAST
FOR STUFFING
(Braise, Roast)
IMPS/NAMP 209B
Ingredients list required if stuffing
other than ground Lamb is used.
APPROVED NAMES
BEEF
a
U.P.C. 3003
VEAL
Pinwheels
Breast Pot Roast
LAMB BREAST
ROLLED
(Braise, Roast)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a
U.P.C. 3004
LAMB BREAST
RIBLETS
(Braise, Broil, Grill,
Cook in liquid)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a
U.P.C. 3005
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
L-4
LAMB CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB BREAST
SPARERIBS
(Braise, Broil, Grill [Parboil],
Roast)
Ribs, Denver-style
a
b
a
U.P.C. 3008
Lamb Breast
IMPS/NAMP 209
IMPS/NAMP 209A
Trotter
LAMB SHANK
(Braise, Cook in liquid)
L a m b Fo r e s h a n k
IMPS/NAMP 210
The Lamb Breast (a) includes sections comparable
to the Brisket, Plate and Flank sections of Beef. The
Foreshank (b) is separated from the Breast by a cut
which passes through the natural seam.
b
U.P.C. 3010
IMPS/NAMP 210
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
L-5
LAMB CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB RIB
ROAST
(Roast)
Hotel Rack
Rack Roast
Rib Rack
U.P.C. 2942
Lamb Rib
a
IMPS/NAMP 204A/204B
a
IMPS/NAMP 204E
LAMB RIB
ROAST BNLS
(Roast)
IMPS/NAMP 204
The Rib, sometimes called the “Hotel Rack” is split,
as illustrated, to make two primal Ribs, each containing either seven or eight ribs, depending on cutting style. The rib ends (b) are normally trimmed, but
some length may be left on, as seen here, for decorating a Crown Roast, for example.
INTRODUCTION
U.P.C. 2943
LAMB RIBEYE
ROAST BNLS
(Roast)
APPROVED NAMES
BEEF
a
U.P.C. 2947
VEAL
LAMB RIB
CROWN ROAST
(Roast)
PORK
LAMB
Rib Crown Roast
French the rib bone ends to
expose at least 11/2”.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a b
U.P.C. 2944
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
L-6
LAMB CUTS INDEX
NEXT
Uniform Retail Meat Identity Standards
a
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB RIB
CHOPS
(Broil, Grill, Panbroil, Panfry,
Roast)
Rack Lamb Chops
a
U.P.C. 2948
Lamb Rib
Rib Kabobs
French Chops
LAMB RIB
FRENCHED CHOPS
(Broil, Panbroil, Panfry)
IMPS/NAMP 204
The Rib, sometimes called the “Hotel Rack,” is split,
as illustrated, to make two primal Ribs, each
containing either seven or eight ribs, depending on
cutting style. The rib ends (b) are normally trimmed,
but some length may be left on, for decorating a
Crown Roast or Frenched Chops, as seen here,
for examples.
INTRODUCTION
IMPS/NAMP 1204B
French the rib bone ends to
expose at least 11/2”.
a b
U.P.C. 2949
LAMB RIB
FRENCHED CHOPS CAP OFF
(Broil, Panbroil, Panfry)
IMPS/NAMP 1204C
French Chops
French the rib bone ends to
expose at least 11/2”.
APPROVED NAMES
BEEF
a b
U.P.C. 2950
IMPS/NAMP 1204D
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
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b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB LOIN
ROAST
(Roast)
Saddle Roast
Full Trimmed Loin Roast
a b
U.P.C. 2954
Lamb Loin
IMPS/NAMP 232
The primal Loin may be received whole, or split into
left and right sides, as pictured here, showing both
the Rib end (a) and Sirloin end (b). To fabricate double cuts [see following page], the primal must
remain intact.
LAMB LOIN
CHOPS
(Broil, Grill, Panbroil, Panfry)
a b
U.P.C. 2955
IMPS/NAMP 1232A
LAMB
TOP LOIN CHOPS
(Broil, Grill, Panbroil, Panfry)
INTRODUCTION
APPROVED NAMES
BEEF
a b
U.P.C. 2956
VEAL
LAMB
TOP LOIN CHOPS BNLS
(Broil, Grill, Panbroil, Panfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a b
U.P.C. 2957
LAMB LOIN
TENDERLOIN
(Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
a b
U.P.C. 2961
IMPS/NAMP 232D/246
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b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB LOIN
DOUBLE CHOPS
(Broil, Grill, Panbroil, Panfry)
English Chops
a b
U.P.C. 2959
Lamb Loin
IMPS/NAMP 232
The primal Loin may be received whole, or split into
left and right sides, as pictured here, showing both
the Rib end (a) and Sirloin end (b). To fabricate double cuts, the primal must remain intact.
Rolled Double Loin Roast
LAMB LOIN
DOUBLE ROAST BNLS
(Roast)
a b
U.P.C. 2958
LAMB LOIN
DOUBLE CHOPS BNLS
(Broil, Grill, Panbroil, Panfry)
INTRODUCTION
IMPS/NAMP 232B
English Chops
APPROVED NAMES
BEEF
a b
U.P.C. 2960
IMPS/NAMP 1232B
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
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A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB LEG
SIRLOIN ROAST
(Roast)
U.P.C. 2981
Lamb Sirloin
The Sirloin section of the Lamb carcass is traditionally removed as part of the Leg. However, it has
become increasingly popular with boxed Lamb to
remove the Sirloin section, as shown here, for creating additional merchandising opportunities.
INTRODUCTION
LAMB LEG
SIRLOIN ROAST BNLS
(Roast, Rotisserie)
U.P.C. 2982
IMPS/NAMP 234G
LAMB LEG
SIRLOIN CHOPS
(Broil, Grill, Panbroil, Panfry)
Lamb Sirloin Steak
APPROVED NAMES
BEEF
U.P.C. 2983
VEAL
LAMB LEG
SIRLOIN CHOPS BNLS
(Broil, Grill, Panbroil, Panfry)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
U.P.C. 2984
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB LEG
SIRLOIN ROAST BNLS
(Roast, Rotisserie)
Lamb Sirloin,
Boneless
U.P.C. 2982
IMPS/NAMP 234G
LAMB LEG
SIRLOIN CHOPS BNLS
(Broil, Grill, Panbroil, Panfry)
Lamb Sirloin Steak
IMPS/NAMP 234G
As with the bone-in Sirloin, this section is usually
kept as part of the Leg. As boneless cuts are
gaining greater favor with customers, retailers may
find increased profitability in fabricating cuts from
this subprimal.
U.P.C. 2984
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
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b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB LEG
WHOLE
(Roast)
Leg, Sirloin On
Leg-o-Lamb
Full Trimmed Leg Roast
c
U.P.C. 2964
Lamb Leg
IMPS/NAMP 233
The Sirloin (a) is shown here as part of the entire
Leg (a, b). The Leg may be received with Hind
Shank (c) attached, or separated at the “break joint,”
as illustrated here.
a b
IMPS/NAMP 233
a b
IMPS/NAMP 234
LAMB LEG
ROAST BNLS
(Roast, Rotisserie)
U.P.C. 2973
LAMB LEG
SIRLOIN OFF
(Roast)
INTRODUCTION
3/4
Leg
Cutting three or four Sirloin Chops will
remove the sirloin section.
APPROVED NAMES
BEEF
b
U.P.C. 2967
IMPS/NAMP 233E
VEAL
LAMB LEG
SIRLOIN OFF BNLS
(Roast, Grill, Rotisserie)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
b
U.P.C. 2968
3-in-1 Lamb Leg Combination
2-in-1 Lamb Leg Combination
LAMB LEG
COMBINATION
(Broil, Panbroil, Panfry, Roast)
FOOD SAFETY
Cut two to three sirloin chops from the
full leg and package them with the leg
roast.
MEAT COOKERY
GLOSSARY & REFERENCES
a b
U.P.C. 2977
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e
d
c
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB LEG
SIRLOIN CHOPS
(Broil, Grill, Panbroil, Panfry)
Lamb Sirloin Steak
a
U.P.C. 2983
Lamb Leg
IMPS/NAMP 233
Lamb Sirloin Steak
LAMB LEG
SIRLOIN CHOPS BNLS
(Braise, Grill, Panbroil, Panfry)
The Lamb Leg may be merchandised as a whole
roast, or fabricated into cuts as illustrated on this
and the following page.
a
U.P.C. 2984
LAMB LEG
SIRLOIN HALF
(Roast)
INTRODUCTION
Leg of Lamb Butt Half
APPROVED NAMES
BEEF
a b c
U.P.C. 2971
VEAL
LAMB LEG
CENTER ROAST
(Roast)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
c d
U.P.C. 2979
LAMB LEG
SHANK HALF
(Roast)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
d e
U.P.C. 2969
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e
d
c
b
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
Approved Name; Recommended
Cooking Method; U.P.C.
Unapproved Names; Other
Information; IMPS/NAMP
LAMB LEG
CENTER SLICE
(Broil, Grill, Panbroil, Panfry)
Lamb Leg Chop
Lamb Steak
Leg Steak
c d
U.P.C. 2980
Lamb Leg
IMPS/NAMP 233
French the shank bone end to expose
about two inches.
LAMB LEG
FRENCHED-STYLE ROAST
(Roast)
The Lamb Leg may be merchandised as a whole
roast, or fabricated into cuts as illustrated on this
and the preceding page.
a b c d e
U.P.C. 2965
LAMB LEG
AMERICAN-STYLE ROAST
(Roast)
INTRODUCTION
IMPS/NAMP 1233E
Full leg with shank bone removed.
APPROVED NAMES
BEEF
a b c d e
U.P.C. 2966
VEAL
LAMB LEG
BUTTERFLIED ROAST
(Broil, Roast, Grill)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
a b c d e
U.P.C. 2975
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
PREVIOUS
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Approved Name; Recommended
Cooking Method; U.P.C.
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
c
e
Unapproved Names; Other
Information; IMPS/NAMP
LAMB LEG
HIND SHANK
(Braise, Cook in liquid)
d
a
U.P.C. 2978
Lamb Leg
IMPS/NAMP 233
Boneless subprimals are being made available to
retailers with increasing frequency. These subprimals may be removed from the Leg: Top (b) [not visible], Bottom (c) and Tip (d). Under the URMIS labeling system, Top Leg cuts may also be labeled as
Inside and Bottom Leg cuts as Outside.
INTRODUCTION
LAMB LEG
TOP ROAST BNLS
(Roast, Grill)
b
U.P.C. 2985
IMPS/NAMP 234E
LAMB LEG
TOP STEAK BNLS
(Braise, Cook in liquid, Broil,
Grill)
APPROVED NAMES
BEEF
b
U.P.C. 2986
VEAL
This cut may be merchandised with or
without the eye attached. The illustrated
roast has the eye removed.
LAMB LEG
BOTTOM ROAST BNLS
(Roast)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
c
U.P.C. 2987
The illustrated steak has the eye
attached.
LAMB LEG
BOTTOM STEAK BNLS
(Braise, Cook in liquid)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
c
U.P.C. 2988
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Approved Name; Recommended
Cooking Method; U.P.C.
b
a
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
APPROVED NAMES
LAMB
c
e
Unapproved Names; Other
Information; IMPS/NAMP
LAMB LEG
TIP ROAST BNLS
(Roast)
d
d
U.P.C. 2989
Lamb Leg
IMPS/NAMP 233
Boneless subprimals are being made available to
retailers with increasing frequency. These subprimals may be removed from the Leg: Top (b) [not visible], Bottom (c) and Tip (d). Under the URMIS labeling system, Top Leg cuts may also be labeled as
Inside and Bottom Leg cuts as Outside.
INTRODUCTION
IMPS/NAMP 234F
LAMB LEG
TIP STEAK BNLS
(Braise, Cook in liquid, Broil,
Grill)
d
U.P.C. 2990
LAMB LEG
CUTLETS
(Braise, Cook in liquid)
APPROVED NAMES
BEEF
b c d
U.P.C. 2992
IMPS/NAMP 1234A
VEAL
LAMB CUBES
FOR KABOBS
(Broil, Braise, Grill)
PORK
LAMB
Shish Kabobs
The Shoulder, as well as the
Leg will yield suitable lean for
both Kabobs or Stew.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
U.P.C. 3017
b c d e
IMPS/NAMP 295A
b c d
IMPS/NAMP 1200
LAMB CUBED
STEAK
(Broil, Panbroil, Panfry)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
U.P.C. 3013
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GROUND MEATS
G ROUND M EATS
From fast food to trendy city cafes, to family kitchens across the country, ground beef is a universal
staple on American tables. Yet there is no place in the meatcase with greater chance for consumer
confusion, or opportunity for retailer error, than in the ground meat section. It follows that
standardization of the name on the label—including a clear compositional definition—would eliminate
both misunderstanding and error.
While pork, lamb and veal are also sold as ground products (and are
included in this chapter), the authors have devoted this discussion
primarily to ground beef, due to its sales volume. The principles
reviewed in this chapter apply equally to other ground meats and
retailers should be cognizant of local, state or federal regulatory
action that might have an impact upon labeling for all ground meats.
M a n y N a m e s f o r G ro u n d B e e f
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Fresh ground beef products have traditionally been sold with primal names, such as “Ground
Round,” “Ground Chuck,” “Ground Sirloin,” “Ground Beef,” and “Hamburger” virtually everywhere
in the U.S. In some eastern regions ground beef is called, locally, “Chopped Meat,” or, colloquially,
“Chop Meat.” The only “common point” across the country has been the uniform regulatory
requirement that ground beef cannot exceed 30% fat content.
The obvious reason for labeling ground beef with primal cut names has been that the product comes
from those specific sections of the carcass. Over the years, consumers have assumed that the grinds
bearing those labels were more or less superior. This might be true, but only in terms of general lean-tofat ratio. For example, Ground Round is very lean; Ground Chuck is less lean. The flavor and nutritive
values have been thought to be different, with the Ground Round being “better.” In fact, Round is
leaner, and should carry a higher price. But the difference (and its value) lies in the lean-to-fat ratio, not
in the origin of the cut.
It is unfortunate that the conventional preparation practice of selling “Ground Round” with nonround trimmings mixed sometimes has been perceived by consumer activists as deceptive. It should be
noted that there are no compositional descriptions on grinds with primal names, such as Ground
Round, Chuck, etc. Consequently, while the relative leanness of Ground Chuck, Ground Round and
Ground Sirloin may be the same across the industry, the compositional descriptions of each may vary
among chains, or even between competing stores within a marketing area. Therefore, it is difficult for a
consumer to make an informed purchasing decision based upon labeling that does not identify the leanto-fat composition.
Still, there is ample evidence that true value to the consumer should be based on the lean-to-fat ratio,
and that there are no discernible flavor differences between meat from one part of the carcass
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A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GROUND MEATS
compared to another, provided they have the same balance of lean and fat.
If product is to be used for burgers, breakfast patties, spaghetti sauce, meat
loaf or other dishes, dependence upon the lean or fat content is apt to be
critical to the recipe’s outcome.
G ro u n d b e e f i s “ G ro u n d B e e f ”
The ICMISC feels that suspicion and criticism in this vital area of meat
merchandising will be eliminated through the use of the singular, all-inclusive
“Ground Beef” name, with its composition qualified on the label.
Therefore, after considering available facts and opinions, as well as
common practices, the ICMISC concluded in 1973 that all beef that is
ground should be labeled as “Ground Beef,” with an accompanying
compositional description (lean-to-fat ratio) stated.
Equipment for Scientific Analysis
There were several types of equipment designed to determine the amount of fat in ground meat
products, and, no doubt, more instruments will be brought on stream as time passes. The “official”
testing method, used by the U.S. Department of Agriculture (as well as most state and local regulators),
is a chemical process, performed in a laboratory. Others include infrared, electronic or sonic devices.
These all measure accurately within tenths of a percent.
Measuring units available for store level use are employed by various retailers to conduct batch
analyses in individual stores. Though relatively inexpensive, they add a cost, nonetheless, to operations
in the meat department. However, managers who are able to closely control the fat/lean content of
ground meats, particularly ground beef, will realize a double benefit. They will maximize profitability
from their ground meats program, and will avoid being confronted by a regulatory agency for
mislabeling.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
G ro u n d B e e f S p e c i f i c a t i o n s
EFFECTIVE MEATCASE MANAGEMENT
Ed. Note: At press time, the U.S. Department of Agriculture was yet to issue an
anticipated regulation for the labeling of ground meats. The editors have chosen to
provide the following excerpt from the pending proposed regulation. However, retailers
should be cognizant of the regulatory changes and label ground meats accordingly.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Uniform Retail Meat Identity Standards
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GROUND MEATS
USDA/Food Safety Inspection Service (FSIS) is proposing to amend its regulations to require nutrition
labels on all ground or chopped meat and poultry products, with or without added seasonings, unless
an exemption applies. Under existing regulations, multi-ingredient ground or chopped products, (e.g.,
ground pork with seasonings), and heat processed [multi-ingredient] ground or chopped products (e.g.,
fully cooked or partially cooked patties) are required to be nutritionally labeled, unless they qualify for
an exemption, but single-ingredient, raw ground or chopped products are not required to be so labeled.
Without nutrition information for single-ingredient, raw ground or chopped products, the Agency has
tentatively concluded that these products would be misbranded under the Federal Meat Inspection Act
and the Poultry Products Inspection Act. The Agency has also tentatively determined that singleingredient, raw ground or chopped meat and poultry products are different from other singleingredient, raw meat and poultry products in several important respects. Thus, FSIS is proposing to
make nutrition labeling requirements for all ground or chopped meat and poultry products consistent
with those currently required for products in the mandatory nutrition labeling program (multiingredient and heat processed products).
FSIS is proposing to require nutrition labels on packages of single-ingredient, raw ground or chopped
products, rather than at their point-of-purchase, largely because these products are similar to products
in the mandatory nutrition labeling program (which requires nutrition information to be on the label of
individual packages), in that certain parameters, such as their fat content, can be controlled precisely to
obtain the desired product.
FSIS is withdrawing its proposed rule of May 24, 1994 (59 FR 26916), which sought to amend the
regulations by permitting percentage labeling for lean and fat on ground beef and hamburger, when the
product did not meet the regulatory criteria established for ``low fat,'' if the product had nutrition
information on its labeling or in point-of-purchase materials that were in close proximity to the
product. FSIS is withdrawing this proposal and proposing revised percentage labeling requirements in
this rule. In this proposal, FSIS is expanding the categories of ground or chopped products that can
have lean percentage labeling.
FSIS is proposing to permit a statement of lean percentage on the label or in labeling of ground or
chopped meat and poultry products that do not meet the regulatory criteria for ``low fat,'' The Agency
is proposing to do so because many consumers have become accustomed to this labeling on ground
beef products, and because FSIS believes this labeling provides a quick, simple, accurate means of
comparing all ground or chopped meat and poultry products. The proposed regulatory language
requires that a statement of fat percentage be contiguous to, in lettering of the same color, size and type
as, and on the same color background as, the statement of lean percentage. The Agency is proposing
these requirements concerning size, type, and color to ensure that the statement of the fat percentage is
as clear and readily observable as the statement of the lean percentage.
Citation: Federal Register/Vol.66 No.12/ January 18, 2001 (pages 4970 & 4981).
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A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GROUND MEATS
R e c e i v i n g P r e - G ro u n d S u p p l i e s
Most meat packers, vendors, wholesalers and cooperative central meat warehouses provide vacuum
packs of both coarse grind and fine grind beef as either a supplement to, or for the complete ground
beef supply for retail customers. Assuming that the product has been prepared and labeled under
government inspection, the content of the package must conform to the label description (e.g. Ground
Chuck, 17% fat, etc.). To assure its content, the product has likely been thoroughly tested by the
vendor for its lean-to-fat ratio with a high degree of accuracy. At the store, it may be further
ground/processed, and if mixed with “house” trimmings, this may cause the composition to change.
G ro u n d P o r k , Ve a l a n d L a m b
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
Trimmings of the other meats also are often ground and merchandised as fresh (unseasoned)
products. They may be packaged separately, or sometimes these ground meats are merchandised in
combination packages, perhaps labeled as “For Meat Loaf.” Beef, too, is sometimes contained in such
combination packages.
The regulatory standards (to date) do not cover the lean-to-fat ratio of these co-mingled products,
but care should be taken, nonetheless, to produce consistent quality and to carefully label each package
as to the species origin of its content.
A seasoned preparation of “Pork Sausage” may be merchandised fresh for the meat case, sometimes
labeled or advertised as a breakfast meat, or perhaps as a stuffing ingredient. Although regulations
stipulate no greater than a 50% fat content.
It remains that ground meats and ground beef, in particular, are a favored “cut” appearing in many
recipe forms on the American table. Great care should be taken by retailers to present it as “freshly
ground” and accurately labeled.
Note: the percentage of lean for all the photographic exhibits was determined by chemical
analysis in the Meat Science Laboratory of the University of Illinois at Champaign-Urbana,
Illinois.
Ground veal is not pictured because the normal light color of the product did not allow a
photographically clear differentiation of the percentage of lean/fat.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GROUND MEATS
G ro u n d B e e fB eL eeaf nGnrei ns ds sP: e rc e n t a g e s :
95% LEAN, 5% FAT
90% LEAN, 10% FAT
85% LEAN, 15% FAT
80% LEAN, 20% FAT
75% LEAN, 25% FAT
70% LEAN, 30% FAT
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
G ro u n d P o r kP oL er ka nGnrei ns ds sP: e rc e n t a g e s :
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
90% LEAN, 10% FAT
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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80% LEAN, 20% FAT
70% LEAN, 30% FAT
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GROUND MEATS
G ro u n d L a mLba Lmeba nGnrei ns d
s sP: e rc e n t a g e s :
85% LEAN, 15% FAT
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
75% LEAN, 25% FAT
Uniform Retail Meat Identity Standards
EFFECTIVE
MEATCASE MANAGEMENT
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
E FFECTIVE M EATCASE M ANAGEMENT
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
The 1990s provided the backdrop for some of the most concentrated competition in the retail food
trades of any period in history. At the center of solutions to meet that competition is a surge to affect
the best possible level of customer satisfaction. The basic challenge is to access timely and accurate
information for the smooth and continual flow of products matched to customer demand and linking
the consumer to the supplier through the retail system. There is an industry-wide desire to take costs
out of the supply system and improve the focus on providing consumers with products they want,
where they want them, and at a fair price.
But for a retail food store to attain these goals, they must rely on support from internal management,
vendors and suppliers. At the meat counter in particular, a store manager can meet the demands of his
or her customers best when company management encourages innovative store management and is not
locked into time-honored, but highly inefficient systems and procedures. And it is vital that the
suppliers and the rest of the livestock and meat industry adopt a similar philosophy of open and
innovative management.
Category Management has been defined as, “ the distributor/supplier process of managing categories
as strategic business units, producing enhanced business results by focusing on delivering consumer
value.” The purpose of establishing Category Management procedures in a retail operation is to shift
the emphasis on sales to fit customer needs – to be consumer driven. It is often the case that a retailer
will promote products because a supplier has offered special deals or advertising support.
Understanding the meat case through Category Management allows the manager to see that this type of
short-term activity is not necessarily profitable. While suppliers remain important to retailers, focusing
on customer needs will bring the retailer closer to increased customer satisfaction, sales and
profitability. At that same time, establishing a firm Category Management policy should strengthen
relationships with cooperating suppliers because both managers and suppliers can see the potential
for profit.
Many retailers think in terms of total store, but industry research indicates that many, perhaps most,
consumers make buying decisions category by category, not based on the total store. By identifying
categories, a store manager can set goals and objectives for each, some as traffic builders, some a sales
generators. Because customers can buy products anywhere, the retailer who zeroes in on the customer
needs of his or her market or store and emphasizes service or price or availability of the product
categories is apt to gain the business.
Category Management is still a relatively new way of thinking for many retail meat department
personnel, mainly because they have not always had the tools needed to collect and analyze data with
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Uniform Retail Meat Identity Standards
EFFECTIVE
MEATCASE MANAGEMENT
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
which to assess the value of the products they merchandise. Because of the variable nature of many
fresh cuts, historically retailers have had no effective way of accurately measuring the amount of a
specific product that was sold during any given period, or how much it sold for. Without this
information, insight into true profitability is impossible.
With the streamlining of retail operations, management is requiring profitability from all store
departments. Bringing programs like Category Management into the meat department is important not
only to the retail meat manager, but to the entire meat industry.
B a c k g ro u n d
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
The Uniform Retail Meat Identity Standards (URMIS) is an industry-wide program managed by the
National Cattlemen’s Beef Association and the National Pork Board that encourages retailers to adopt
a uniform retail cut “language” for their customers. Prior to URMIS a specific cut might have had
several different names, depending on the store or region of the country. But in adopting URMIS,
retailers across the U.S. could label every retail cut uniformly, thereby reducing consumer confusion at
the meat case.
The adoption of URMIS, in turn, led to a structure for collecting sales data at the store level. This
was done through the creation of a Universal Product Code (U.P.C.) for each URMIS-identified cut of
meat available at retail.
By the early 1980s U.P.C. numbers and scanning technology had entered the retail world – but not
yet for meat. Scanners and U.P.C. numbers replaced manual price entry at checkout counters
nationwide for fixed-weight grocery items such as canned vegetables, boxed pasta or non-grocery items.
Retailers were able to access the data on their products and make purchasing, restocking and marketing
decisions based on that information.
By the mid-1980s the meat industry was able to start playing catch-up via a system for bar coding
random weight products. The absence of that information was compounded by the technological
difficulties of developing equipment that could weigh and code random weight products and accurately
scan labels.
The system and equipment have now been developed to allow retailers to use scanning technology to
collect and analyze the data from random weight items. When a meat cut is scanned, the information
gleaned through its U.P.C. number identifies the cut, how much it weighs and how it is priced. This
information, combined with back room data, can help a meat manager understand and manage
product mix, efficiently calculate profitability and reduce shrink.
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Uniform Retail Meat Identity Standards
EFFECTIVE
MEATCASE MANAGEMENT
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
Scanning
Utilization of U.P.C. scanning of random weight meat has provided meat managers with the muchneeded capability to gather information on fresh meat cuts. Some advantages for using advanced
scanning technologies with URMIS are that each individual meat manager can:
1. Control inventories more precisely. Total product received can be recorded as soon as it arrives at
the store, and then can be accurately compared to exact sales figures, providing information on yield,
cutting losses, rework and even pilferage.
2. Rapidly and easily monitor the impact of changes in product mix upon sales and profits. Even minor,
or “subtle” changes can be monitored and evaluated on a continuous basis.
3. Gain a better understanding of product movement during different day parts, days of the week or
seasons of the year. Production and ordering, as well as labor scheduling, can then be coordinated
around high and low demand periods in order to ensure better in-stock positions and avoid out of
stocks and lost sales.
4. Effectively monitor sales data showing not only the weight and dollar volume for meat department
operations, but also information down to the cut level.
5. Determine, quickly and accurately, the impact of various advertising campaigns, tie-in promotions
and other merchandising efforts on meat sales.
6. Effectively reduce the error incidence of checkout clerks ringing up meat items as grocery, produce or
other store department items.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Uniform Retail Meat Identity Standards
EFFECTIVE
MEATCASE MANAGEMENT
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
Bar Code Structure. There are some similarities between
bar codes for fixed weight and random weight items. For
instance, both have 12 digits and the first digit is used to
indicate if the item is fixed or random weight. The 12th
digit is a code check digit. There the similarities end, with
the 10 central digits being used differently. The bar codes
for fixed weight items are arranged in what is called the
“five-five” format. That is, the first five digits of the 10
central numbers are the manufacturer’s permanent
identification number, assigned to each manufacturer on a
one-time basis by the UCC. It appears on every U.P.C.coded product which that company packages. The other
five digits in the “five-five” format are used to identify the
specific item. The fixed cost is cross-referenced at the
checkout, since each same sized unit (a box or can, for instance) has the same fixed unit price at any
given time.
For random weight products, the store itself often becomes the “manufacturer;” however, random
weight items present a special challenge. For example, two packages of Pork Loin Butterflied Chops
will sell at the same price per pound (at any given time), but because the packages are likely to weigh
differently, they will have a different total price. The scanning equipment must know how to sort that
out.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
Reading the U.P.C. Label. In most states, labeling requirements for fresh meat stipulate that product
description, net weight, price per pound and total retail price all appear on top of the package and be
easily readable by a consumer in pounds, ounces (or hundredths of a pound) and a dollar amount. If a
U.P.C. number is used, it also appears on top of the package, but is not in a format readily understood
by consumers. The code is structured with the following characteristics:
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
1. The code satisfies the requirements of U.P.C. Guideline #11 for random weight meat items, as
described in the “U.P.C. Code Format” section (see following).
2. The system applies to all consumer meat retail cut packages, whether produced in the retailer’s store,
or at a remote locale such as a central meat cutting and packaging facility.
3. The overall number blocks are based upon the Uniform Retail Meat Identity Standards program.
4. The system is flexible and adaptable to meet growth and/or changes occurring in the industry.
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Uniform Retail Meat Identity Standards
EFFECTIVE
MEATCASE MANAGEMENT
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
T h e U . P. C C o d e F o r m a t
The schematic below indicates the number code system with the position-by-position description on
how it works with the random weight code format. (See Figure 1) Note there are 12 positions, one at
each end and 10 in the middle.
The first digit – the number “2” – has been set aside for random weight items. (A zero, [“0”]
indicates a fixed weight item.) The number system “2” accommodates both retailer packaging and
manufactured packaged items which are sold on a price-per-pound, or random weight basis.
Retailer assigned. Of the 10 central digits, the first position (X1) is to be used by the retailer for any
internal information. For example, numbers 0-3 could denote rewraps, markdowns, special sale items,
etc. The retailer could assign numbers 4-8 to specific vendors for vendor-packaged items, or use them
to denote service versus self-service items. The number 9 should be reserved for products that need
more numbers than are available in the URMIS structure (e.g., further prepared, cooked, smoked, and
specialty items). Use of the number 9 in the X1 position will allow for an extended list of numbers to
be assigned to new and value added fresh meat items that would not otherwise fit into the original
URMIS structure.
INTRODUCTION
Retail cut. The next block of four digits (X2, X3, X4, X5) would be used to identify specific retail meat
cuts, as identified in the U.P.C. listing.
APPROVED NAMES
BEEF
VEAL
Price check digit. The next
position (X6) is used by the
electronic scanner as the check
digit for the item’s package price.
PORK
LAMB
Figure 1 – Bar Code Format.
2 X XXXX X XXXX
1
2
3
4
5
6
7
8
9
10
C
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
Total price. The next four digits
(X7, X8, X9, X10) have been
designated to identify the total
retail price of the individual
package.
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Module check digit. The twelfth
digit (C) is the code check digit
which verifies all other data.
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Number
System
Retailer
Assigned
Item ID
Price
Price
Check
Digit
Code
Check
Digit
Uniform Retail Meat Identity Standards
EFFECTIVE
MEATCASE MANAGEMENT
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
Summary
Once a retail organization has adopted the URMIS system supported by the standard U.P.C.
numbers, it becomes possible to analyze and evaluate retail meat marketing systems accurately for the
first time. The use of a uniform system assigning U.P.C. numbers to random weight meat cuts provides
the retailer with an opportunity to capture detailed and accurate information on specific cuts sold in
individual stores and also use those data across an entire set of stores. Coupled with scanning of
incoming product, it provides an opportunity for the applications of improved accountability and
management programs in the meat department. The information gathered allows for:
▲
▲
▲
▲
Capturing weights from products shipped out of the warehouse after they have been selected.
Electronic verification of product received at store level.
Updating of cooler inventory showing the value of product in the cooler.
Capture of production data, incorporating micro-processor capabilities at the scale into production
systems.
▲ Electronic identification of what is in the meat case at any given time.
▲ Accurate reporting, via scanning, of what has actually been sold, to include the development of
short and long term consumer purchasing trends, store by store.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
While much of the information generated by scanning technology is not new, using the standard
URMIS names and U.P.C. numbering system makes the information more accessible, useful, timely and
more efficiently stored and retrieved, analyzed and summarized. It provides a keener measurement of
store performance management. The data entry and retrieval terminal has replaced yesterday’s
clipboard with the information made understandable and useful to management. At last, the retailer
has the ability to track actual sales across the scanning system at the front end and, in turn, interpret
information necessary to make timely and effective merchandising decisions, thus maximizing profit
opportunities. A store manager or division executive can tell suppliers exactly what is needed, and
when, far in advance of the planned sales period.
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
FOOD SAFETY
F OOD S AFETY
Few factors are more important in assuring the wholesomeness of food than handling practices—
from processing plant to your customers’ kitchens—including good sanitation and proper temperatures.
Some of the most significant instances of food-borne illnesses, resulting from product contamination—
or exposure of foods to harmful bacteria, including meat foods—have been the result of poor handling
and storage and improper cookery. Such contamination may occur at the processing plant, in transit
from the plant, in the retail store cooler or retail case, or in a shopper’s basket, car or home. In other
words, bacteria are everywhere! The key to food safety is to minimize, or eliminate, harmful bacteria in
or on meats during processing, handling and packaging.
S p o i l a g e b a c t e r i a v s . p a t h o g e n i c b a c t e r i a . As food spoils, the color, odor and texture
deteriorate, thus reducing its desirability and acceptability. These signs are a signal, alerting an observer
that taste, food safety, and quality have diminished. While the foodstuff may still be safe to eat, it has
become unpalatable. However, when food is contaminated with pathogenic organisms, it has been
exposed to microorganisms which can cause food-borne illness in humans. There often are no alerting
signs of contamination with food pathogens, such as off-odor or color.
Therefore, it is essential that exposure to pathogenic contamination be minimized, if not prevented
altogether. Much can be done through careful product control at every step of handling.
INTRODUCTION
Conditions
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Proper storage is essential to maintain food safety and quality. For microorganisms to thrive, there
must be conditions which encourage growth. Factors which should be controlled are moisture,
temperature, oxygen, exposed meat surface areas and degree of acidity or alkalinity. Several types of
mold and yeast, as well as microorganisms such as bacteria and viruses, can grow on meat.
Bacteria are the leading offender. Molds/yeasts are less frequently seen on meats
but do grow under certain conditions. Viruses are a potential cause of food-borne
illness. A few parasites are also potential problems in meat. We’ll discuss some
of these troublemakers, but first, let’s look at conditions.
M o i s t u r e . Moisture must be present for microorganisms to grow. Molds
grow in dryer environments, but there is enough natural water in fresh
meats to satisfy the growth of both. The moisture level in meat is affected
by air flow, humidity and temperature in the storage area. Air flow increases
evaporative losses in unwrapped meat. The relative humidity in storage
affects the amount of moisture drawn to the surface. When relative humidity
is high, condensation of moisture occurs. If the relative humidity is low,
moisture evaporates and meat surfaces stay relatively dry, inhibiting bacterial
growth. When the combination of desired low relative humidity and proper temperature
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Uniform Retail Meat Identity Standards
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
FOOD SAFETY
levels is maintained, spoilage will be retarded and
shrinkage, discoloration and dehydration will be
minimized.
Te m p e r a t u r e . Temperature is a critical factor during
meat handling and storage. One class of microorganisms
that grows well between 32ºF and 68ºF includes some
strains of bacteria and some yeasts and molds. They are
called “psychrotrophs.” But most bacteria thrive at
temperatures of 60ºF to 104ºF. They are “mesophiles.” A
few grow at higher temperatures of 104ºF to 150ºF and
are called “thermophiles.”
Most of the bacteria that can cause food-borne illness
will not grow well at normal refrigerator temperatures
(32ºF to 40ºF). Temperatures below 40ºF. retard (but do
not stop) bacterial growth. And as the temperature nears
28ºF (freezing point of meat), few microorganisms grow
and reproduction is greatly retarded. That’s why refrigeration and freezing prolong shelf life. At
temperatures higher than 40ºF quality, appearance and safety are in jeopardy. A good rule of thumb is
to remember that, “Life begins at 40ºF” for most microorganisms.
O x y g e n . Some microorganisms, called aerobic bacteria, must have free oxygen to grow. All molds
and most yeasts that grow in meat are aerobic. Other microorganisms grow only in the absence of
oxygen. They are anaerobic bacteria. Yet another group, called facultative, will grow either with or
without oxygen.
Aerobic conditions are present primarly on the surface of meat cuts, allowing for the presence of
bacteria that need oxygen. The growth of anaerobic bacteria might occur when contaminated cuts are
vacuum packaged and the internal surfaces are not exposed to air. Facultative organisms also might
exist on the surface or inside portions of blocks of ground meat, but never inside an intact, healthy
muscle. (An exception would be meat injected with curing or tenderizing agents, or
meat which is needle tenderized, in the possible case of contaminated ingredients or
equipment.)
Vacuum packaging extends shelf life by reducing the exposure of meat to
oxygen, inhibiting the growth of aerobic bacteria. However, if the meat had been
improperly handled before packaging, a vacuum could allow anaerobic bacteria to
grow; therefore, proper refrigeration is still critical with vacuum packaged meats.
E x p o s e d s u r f a c e a r e a . The interior portions of intact muscles are generally
free of microorganisms. Meat surfaces, however, are susceptible to exterior
contamination and subsequent spoilage. The greater the surface area, the greater the potential for
microbial growth. A large roast would have a relatively smaller surface exposed than a package
of ground meat, which has hundreds of surfaces exposed. Because of the greater potential for
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
FOOD SAFETY
needle-tenderized or ground meat to be contaminated, great care is necessary during handling and
storage, including sanitary conditions of the grinder or needles, as well as hands, table and tray
surfaces. While refrigeration will inhibit growth, avoiding exposure to both spoilage and pathogenic
bacteria is a critical goal.
A c i d i t y o r A l k a l i n i t y . The “pH factor” describes a measurement of the acidity (below pH7) or
alkalinity (above pH7) of a substance. For most bacteria, the optimal pH level is around pH7 (neutral),
but most will grow between levels of pH5 and pH8. On either side of this pH range, the environment
for microrganisms is less hospitable. Fresh meat has a natural pH value ranging from pH5.3 to pH6.5,
good growing conditions for bacteria, should they be present.
Among substances which increase the acidity are vinegar and citric acid. Both are used in food
preservation, since they inhibit bacterial growth.
Bear in mind that some molds and bacteria are beneficial. Both Roquefort and blue cheese, for
example, have their distinct characteristic flavors developed by the blue molds that are safe to eat.
Summer Sausage is a fermented sausage with a lactobacillus bacteria culture added, thus increasing
acidity through a controlled fermentation, also achieving the desired flavor.
Food-Borne Illnesses & Infections
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Food-borne illness is caused by eating foods containing toxins
produced by pathogenic bacteria or by infectious organisms.
Bacteria that can grow and produce toxins in meat include
Clostridium botulinum, Staphlococcus aureus and Clostridium
perfringens.
Infections occur from eating meat, poultry, fish or other protein
foods contaminated with pathogenic organisms which then
multiply in the human intestinal tract, causing illness. Escherichia
coli O157:H7 (E.coli O157:H7), Salmonella and Listeria are
examples. Trichinella spiralis, a parasite, also multiplies in the
intestinal tract and migrates into muscles. (The disease, Trichinosis,
is rarely seen in the U.S., since the advent of laws which require
cooking of garbage which may be fed to pigs [most states have
outlawed garbage feeding altogether]. Additionally, the vast majority of market hogs are fed a grainbased diet and therefore would not come in contact with the parasite.)
Special mention is made of E.coli O157:H7, due to its severity and cause of death in humans. If
present in the intestinal tract of an animal, and if improper sanitary handling of the animal occurs
during the slaughtering and further processing, the bacteria may be transferred to the surface of the
meat and thence into consumption as with any facultative bacteria. E.coli O157:H7 may also be
transferred from humans to meat, or from humans to humans. It could be present in the intestinal tract
and feces of a meat handler. If an infected handler does not properly wash his/her hands after
defecating, the transfer to the surface of meat or meat dishes is possible. Outbreaks of E.coli O157:H7
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
FOOD SAFETY
food-borne illness have occurred most frequently after
consuming foods from foodservice operations, but it is
also possible to have contamination occurring in meat
sold at the retail meat case.
Some foodborne illnesses can be fatal, while others
can cause from mild to severe illness and discomfort.
Of special concern are very young children, older
adults, and immuno-compromised (HIV/AIDS)
individuals.
The table at the end of this chapter provides a brief
glance at the characteristics of some common foodborne illnesses.
HACCP
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
A food safety system that the food industry and
government have implemented is “Hazard Analysis
Critical Control Points,” or HACCP. HACCP is
designed to identify certain points in the processing system—from farm to the consumers’ shopping
cart—as critical to assuring food safety, thus points need to be carefully monitored. The USDA’s Food
Safety and Inspection Service has joined with the meat industry in the common goal of making HACCP
principles the foundation for the safest possible meat and poultry inspection system.
While HACCP efforts in the meat industry have initially been concentrated at meat processing
operations, retail store and foodservice management have become increasingly aware of HACCP
principles and applications.
Quality control encompasses product composition, specifications, processing, packaging, storage and
distribution, as well as microbiological safety in relation to a
plant’s equipment, sanitation and pest and rodent control. A
quality assurance program requires the concerted involvement
and all-out effort by all persons involved—management,
supervisors and all workers—in order to produce and deliver
wholesome, quality products to consumers.
For consumers at home, avoiding most spoilage and hazards
to pathogenic organisms can be assured through proper cooking
and handling. Tips for meat preparation and handling are noted
in the Meat Cookery section of this manual.
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
NOTE: One is not guaranteed complete safety of meats
by following the advice in this chapter.
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
FOOD SAFETY
Characteristics of Some Common Food-Borne Illnesses
Illness:
Causative Agent:
Symptoms:
Ty p i c a l T i m e f ro m I n g e s t i o n
to Onset of Symptoms:
Foods Usually Involved:
Preventive Measures:
Illness:
Causative Agent:
Symptoms:
Ty p i c a l T i m e f ro m I n g e s t i o n
to Onset of Symptoms:
Foods Usually Involved:
INTRODUCTION
Preventive Measures:
Illness:
Causative Agent:
Symptoms:
Ty p i c a l T i m e f ro m I n g e s t i o n
to Onset of Symptoms:
Foods Usually Involved:
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
Preventive Measures:
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
Illness:
Causative Agent:
Symptoms:
FOOD SAFETY
Ty p i c a l T i m e f ro m I n g e s t i o n
to Onset of Symptoms:
Foods Usually Involved:
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Preventive Measures:
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Botulism (food poisoning)
Toxins produced by Clostridium botulinium
Impaired swallowing, speaking, respiration, coordination. Dizziness and double vision.
12 to 48 hours
Canned low-acid foods including canned meat and seafood, smoked and processed fish.
Proper canning, smoking, and processing procedures, including the use of nitrites. Cooking
to destroy toxins, proper refrigeration and sanitation.
Staphylococcus (food poisoning)
Enterotoxin produced by Staphylococcus aureus
Nausea, vomitting, abdominal pain due to gastroenteritis (inflammation of the lining of the
stomach and intestines).
30 minutes to 8 hours
Custard and cream-filled pastries, potato salad, dairy products, cooked ham, tongue,
and poultry.
Pasteurization of susceptible foods, proper refrigeration and sanitation.
Clostridium perfringens (food poisoning)
Toxin produced by Clostridium perfringens
Nausea, occasional vomitting, diarrhea and abdominal pain.
8 to 24 hours
Cooked meat, poultry and fish held at non-refrigerated temperatures for long periods
of time.
Prompt refrigeration of unconsumed, cooked meat, gravy, poultry or fish; maintenance of
proper refrigeration and sanitation.
Salmonellosis (food infection)
Infection produced by ingestion of any of over 1200 species of Salmonella that can grow in
the gastrointestinal tract of the consumer.
Nausea, vomitting, diarrhea, fever, abdominal pain; may be preceded by chills and
headache.
12 to 24 hours
Insufficiently cooked or warmed-over meat, poultry, eggs and dairy products; these
products are especially susceptible when kept unrefrigerated for a long time.
Avoid contamination, proper refrigeration and packaging, cleanliness and sanitation of handlers
and equipment, pasteurization.
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
FOOD SAFETY
Characteristics of Some Common Food-Borne Illnesses - continued
Illness:
Causative Agent:
Symptoms:
Ty p i c a l T i m e f ro m I n g e s t i o n
to Onset of Symptoms:
Foods Usually Involved:
Preventive Measures:
Illness:
Causative Agent:
Symptoms:
Ty p i c a l T i m e f ro m I n g e s t i o n
to Onset of Symptoms:
Foods Usually Involved:
Preventive Measures:
INTRODUCTION
Illness:
Causative Agent:
Symptoms:
APPROVED NAMES
BEEF
VEAL
Ty p i c a l T i m e f ro m I n g e s t i o n
to Onset of Symptoms:
Foods Usually Involved:
PORK
LAMB
GROUND MEATS
Preventive Measures:
EFFECTIVE MEATCASE MANAGEMENT
Unknown, probably 4 days to 3 weeks
Milk, milk products, eggs, meat and poultry.
Use of good hygiene practices.
Trichinosis (food infection)
Trichinella spiralis (a nematode worm) found in pork
Nausea, vomitting, diarrhea, profuse sweating, fever and muscle soreness.
2 to 28 days
Insufficiently cooked pork and products containing pork.
Thorough cooking of pork (to an internal temperature of 144°F or higher); freezing and
storage of uncooked pork at 5°F or lower for a minimum of 20 days (category 1 products)
or for 30 days (category 2 products); avoidance of feeding hogs raw garbage.
Colibacillosis (food infection)
Infection caused by Escherichia coli (E.coli) O157:H7
The spectrum of E.coli O157:H7 infection includes asymptomatic infection, non-bloody or
bloody diarrhea and hemolytic uremic syndrome (HUS), which occurs in approximately 6% of
cases and is a leading cause of acute renal failure among U.S. children.
3 to 4 days
Various foods, beverages and human-to-human activities have been reported. Consumption
of undercooked ground beef accounts for the greatest number of foodborne illnesses
infections.
Avoid contamination; properly refrigerate meats before cooking and cook until done
(160°F. internal temperature is recommended by the U.S. Dept. of Agriculture). Avoid
recontamination after cooking and avoid cross contamination between raw and ready-to-eat
foods.
Sources: Modified from Principles of Meat Science, The Meat We Eat and Lessons on Meat.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
Listeriosis (food infection)
Produced by Listeria monocytogenes
Fever, headache, nausea, vomitting, monocytosis, meningitis, septicemia, miscarriage,
localized external or internal lesions, pharyngitis.
MEAT IDENTIFICATION STANDARDS COMMITTEE
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT COOKERY
M EAT C OOKERY
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
The vast assortment of meat cuts in today’s supermarket bewilders novice shoppers. Even veteran
homemakers and household cooks may be frustrated—though they may be more familiar with retail cut
names. Many shoppers are reluctant to buy something different because they don’t know how to cook
it. So choices are limited to a relatively few familiar cuts. There’s also a chance that the last time a
given cut was prepared it may have been cooked by an “incorrect” method, thus resulting in an
unsatisfactory meal. Such a disappointed shopper is likely to avoid that cut. Helping customers
understand the “how” and “why” of cooking methods should enhance a wide variety of movement
from the meatcase.
Few shoppers expect the persons at the meatcase to be chefs or cooking school instructors. Yet the
more each salesperson can anticipate and satisfactorily answer questions that a shopper may have
about meat cookery, the more likely it is that customer’s confidence and loyalty will be the result.
Almost any cut of meat can be cooked by any method. But the greatest eating satisfaction is most
likely when the factors that affect tenderness, juiciness and flavor are put into play by the cook. That is,
the “right” cooking method can improve eating satisfaction. For example, a U.S. Choice Beef Chuck
Blade Steak comes from a heavily exercised area of the beef animal. To make it tender, it is normally
recommended for braising. However, because it is from a higher quality grade, it may be broiled in the
oven or grilled and be relatively tender, provided it is cooked to medium doneness. Understanding the
methods that produce the desired results in relationship to each cut is an important “lesson” for the
cook at home to learn.
The retail salesperson can be a central figure in resolving this dilemma for
his or her customers. Given a chance to comment, he or she can point out
the relationship of identification and tenderness with basic cookery—
cooking with moist heat or cooking with dry heat. It’s simple enough.
Prepare less tender cuts by a moist heat method; cook tender cuts
by a dry heat method. There are some exceptions to the rule. For
example, some large, less tender cuts, such as a Beef Rump, Pork
Leg, or Tip Roasts, may be sold as rotisserie or oven roasts.
Though such cuts can be expected to give greatest satisfaction in
tenderness and juiciness if braised as pot roasts, should they be
of the U.S. Choice or higher grade in beef, they can be cooked by
dry heat to a medium-rare doneness and be relatively tender. But
normally, less tender cuts from quality grades below U.S. Choice
are less likely to produce satisfactory eating if cooked by a dry
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT COOKERY
heat method. (The more well-done any piece of meat is cooked by dry
heat, the less tender it will become.)
Note that in the Approved Names section of this manual, appearing
under each retail cut name of all species listed (left hand column of each
page) is a basic cookery method (braise, cook in liquid, broil, grill,
panbroil, panfry, roast) to guide a salesperson in providing a quick
answer to the question “How do I cook this cut?” Following in this
chapter is an extended set of tips to instruct the shopper on how to
perform a basic method.
Te n d e r i z e r s
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
Though not all consumers are experienced or necessarily interested in the use of tenderizers, most are
concerned about tenderness of their meat dishes. For those cuts of meat that are not naturally tender
other measures may be used, as outlined here:
A c i d i c i n g r e d i e n t s . Generally, acid type tenderizers used
to marinate a meat cut will add flavor and have some, but
only a minor, effect on tenderness. Lemon juice, tomatoes,
wine, vinegar, etc., are common marinade ingredients.
E n z y m e t e n d e r i z e r s . Natural enzyme tenderizers, on the
other hand, are more effective in tenderizing. Enzymes of
vegetable origin that are used as tenderizers in home cooking
include: papain, from the tropical papaya fruit; bromelin,
from pineapple; and ficin, from figs. They are sold in the
spice section of the store, usually in powder form or in
packaged seasoning compounds.
When using a natural enzyme tenderizer it is important to
avoid overcooking. These enzymes are activated by cooking
heat, so an overcooked meat cut, or one cooked at too high a
temperature, may become mushy or grainy. While enzyme
tenderizers are activated as the temperature increases, at some
point, as with all protein-based enzymes, they are inactivated (denatured) by higher temperatures.
In any case, externally applied tenderizers only penetrate about 1/4 inch into the interior of a cut, so
they are apt to be more effective on steaks or slices rather than on roasts. Multiple piercings of a meat
roast with a kitchen fork would allow the tenderizer to penetrate, but also will result in juice losses,
and is not generally recommended. Most cuts of pork, veal and lamb are tender and need not be
artificially tenderized by any of those methods.
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT COOKERY
M a n u a l . Cubing or pounding with a cubing mallet
is a common method of tenderizing. Pounding a steak
or slice of meat with a cubing mallet helps break
down the long fibers that are partly responsible for
tough, chewy meat. A cubing machine, or macerator,
is used to do the same thing. It renders a uniformly
“cubed” product, resulting in a more attractive cut
than pounding produces.
Cooking Methods
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
The seven basic cooking methods are roasting,
broiling, grilling, panbroiling and panfrying (including
stir-frying) which are all dry heat methods, and
braising and cooking in liquid, both of which are
moist heat methods. Deep fat frying is a variation of
panfrying and though it may seem like a moist heat
method, it actually uses dry heat. Cooking in very hot
(bubbling) fat for a short time does not produce the
same tenderizing effect as a moist heat method.
Tender cuts of meat are best when cooked by dry
heat. The palatability of less tender cuts of meat is
enhanced by cooking with moist heat surrounding the
meat—either steam or hot liquid. Slow cooking in
moisture softens the connective tissues. Braising, for
example, is a recommended method for cooking pot
roasts or less tender steaks. Stews and large cuts from
the round, brisket, pork shoulder, or ham are best
cooked in liquid.
Following are outlined recommended procedures for
each of the seven basic cookery methods. While veteran cooks might experiment with and vary the
procedures, these will prove helpful to those with less experience.
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT COOKERY
Roasting
1. Heat oven to desired temperature.
2. Place roast (straight from refrigerator), fat side up, on rack in
shallow roasting pan. Season roast, as desired. Insert ovenproof
meat thermometer so tip is centered in thickest part of roast, not
resting in fat or touching bone. Do not add water. Do not cover.
3. Roast to desired degree of doneness. Transfer roast to carving
board; tent loosely with aluminum foil. Let roast stand 15 to 20
minutes. (Temperature will continue to rise 5º to 10ºF to reach
desired doneness and roast will be easier to carve.)
B ro i l i n g
1. Set oven regulator for broiling; preheat for 10 minutes. During
broiling, the oven door for electric ranges should be left ajar; the
oven door for gas ranges should remain closed. (However, consult
your owner’s manual for specific broiling guidelines.)
2. Season meat (straight from the refrigerator) with herbs or
spices, as desired. Place meat on rack of broiler pan.
3. Broil to desired degree of doneness, turning once. After
cooking, season meat with salt, if desired.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
Grilling
LAMB
1. Prepare charcoal for grilling. When coals are medium, ashcovered (approximately 30 minutes), spread in single layer and check
cooking temperature. Position cooking grid. (To check temperature,
cautiously hold the palm of your hand above the coals at cooking
height. Count the number of seconds you can hold your hand in that
position before the heat forces you to pull it away; approximately 4
seconds for medium heat.)
2. Season meat with herbs or spices, as desired. Place cooking
grid directly over coals.
3. Grill to desired degree of doneness, turning occasionally. After
cooking, season meat with salt, if desired. (Because gas grill brands vary
greatly, consult your owner’s manual for grilling guidelines.)
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT COOKERY
P a n b ro i l i n g
1. Heat heavy nonstick skillet 5 minutes over medium heat.
2. Season meat (straight from refrigerator), as desired. Place meat
in preheated skillet (do not overcrowd). Do not add oil or water. Do
not cover.
3. Pan broil, turning once. (For cuts 1 inch thick or thicker, turn
occasionally.) Remove excess drippings from skillet as they
accumulate. After cooking, season meat with salt, if desired.
Pan frying
1. Heat small amount of oil in heavy nonstick skillet over medium
heat until hot.
2. Season meat (straight from refrigerator), as desired. Place meat
in preheated skillet (do not overcrowd). Do not add water. Do not
cover.
3. Pan fry to desired degree of doneness, turning occasionally. After
cooking, season meat with salt, if desired.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
S t i r- f r y i n g
EFFECTIVE MEATCASE MANAGEMENT
A variation of pan frying, in that the meats and vegetables are cut
into thin strips, and constantly stirred over a slightly higher heat until
done. A Chinese wok is often used instead of a frying pan.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT COOKERY
Braising
1. Slowly brown meat on all sides in small amount of oil in heavy
pan. Pour off drippings. Season meat as desired.
2. Add small amount (1/2 to 2 cups) of liquid such as broth, water,
juice, beer or wine.
3. Cover tightly and simmer gently over low heat on top of the
range or in a preheated 325ºF oven until meat is fork-tender.
The cooking liquid may be reduced or thickened for a sauce, as
desired.
Cooking in Liquid
1. Coat meat lightly with seasoned flour, if desired. Slowly brown
meat, in batches, on all sides in small amount of oil in heavy pan. Pour
off drippings.
2. Cover meat with liquid such as broth, water, juice, beer or wine.
Add seasoning, as desired. Bring liquid to boil; reduce heat to low.
3. Cover tightly and simmer gently over low heat on top of the
range until meat is fork-tender.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
SEE “Use a meat thermometer” on following page.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Uniform Retail Meat Identity Standards
Use a meat thermometer.
A meat thermometer is the
most accurate guide to the
desired degree of doneness.
Meat cooked at the proper
oven temperature—and only
until done—is more tender
and juicy, is easier to carve,
and yields more meat to
serve. As a general guide, the
recommended degrees of
doneness are as shown:
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT COOKERY
Recommended Degrees of Doneness
Beef
Medium-Rare
145ºF
Ve a l
Usually cooked to 160ºF to 170ºF
(Not recommended to cook veal less than
medium.)
Lamb
Medium-Rare
145ºF
Medium
160ºF
Fresh Pork
Medium
160ºF
Well-Done
170ºF
Cured and
Smoked Hams
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
EFFECTIVE MEATCASE MANAGEMENT
140ºF
Cured and Smoked
Picnics or Shoulder
Rolls, Butts
(These cuts also may be braised
or cooked in liquid.)
Current USDA regulations call
for cooking ground meat dishes (meat patties, meat loaves,
meat balls, etc.) to 160°F.
MEAT COOKERY
SEE “Degrees of Doneness” on following pages.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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Well-Done
170ºF
170ºF
FOOD SAFETY
GLOSSARY & REFERENCES
Well-Done
170ºF
160ºF
Fully-cooked or
Canned Hams,
to Serve Hot
G ro u n d M e a t s
GROUND MEATS
Medium
160ºF
Uniform Retail Meat Identity Standards
Beef Degrees of Doneness*
MEDIUM RARE
(Approx. 145°F)
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
MEDIUM
(Approx. 160°F)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
WELL DONE
(Approx. 170°F)
MEAT COOKERY
GLOSSARY & REFERENCES
* Please note that color
may vary by computer.
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT COOKERY
Handling
Whether cooked or uncooked, meats are
perishable foods and should be handled with care to
maintain wholesomeness. Food-borne illnesses can
be avoided by proper cooking and using handling
methods that reduce the risks of spreading bacteria
or other contamination (see Food Safety section of
this manuel). The rule of thumb for retailers is:
Keep it cold; keep it clean; keep it moving. Some
general rules of thumb for the home kitchen are:
1 . Don’t defrost foods on the counter. Allow
enough time for thawing in the refrigerator, or
defrost in a microwave oven just prior to
cooking.
2 . Throw out any food that has become discolored
or has a foul odor.
3 . Keep work areas clean, washing hands, utensils
and cutting boards in hot, soapy water after
handling food. Be sure they are clean before
handling.
4 . Keep meat, poultry, seafoods and vegetables
apart from each other in the uncooked state to
avoid crosscontamination.
Wash utensils and
cutting boards in
hot, soapy water
after each contact
with different
foods.
5 . Refrigerate leftover
cooked meats as soon as possible after first
serving.
See glossary and references section for resources
for recipes and other cooking information.
Uniform Retail Meat Identity Standards
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
MEAT COOKERY
Pork Degrees of
Doneness*
145°F
INTRODUCTION
150°F
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
160°F
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
* Please note that color
may vary by computer.
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
170°F
Uniform Retail Meat Identity Standards
A B C D E
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GLOSSARY & REFERENCES
F G H
I
J
K
L M N O P Q R S T U V W X Y Z
GLOSSARY
REFERENCES
G LOSSARY & R EFERENCES
The definitions prepared for this glossary summarize each topic in broad terms, rather than in
detail. If greater detail is desired, particularly for definitions of federally-regulated products,
the reader should turn to the appropriate U.S. Department of Agriculture publications.
Processed meat products are not defined, with few exceptions, e.g bacon, ham, etc.
A
A B AT T O I R — A slaughterhouse; archaic term, rarely used.
A D U LT E R AT E D — A product which has had included in its preparation or been exposed to inferior,
impure or non-approved substances; composed of filthy or decomposed material; processed in
unclean equipment or facilities or which includes meat from animals that died other than by
inspected slaughter.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
A G E D , A G I N G — Of beef: after slaughter, beef undergoes a natural process of aging, sometimes called
“conditioning” or “ripening.” The result is enhanced tenderness. “Dry aging” is practiced under
carefully controlled temperature, humidity and sanitation conditions, taking from three to four
weeks. Only a small percentage of beef is “dry aged,” much of it destined for the restaurant
trade. “Wet aging” is far more common and occurs in vacuum bags under refrigerated
temperatures of 32-34ºF. Most beef is vacuum packaged at the processing plant. Pork, lamb and
veal normally are not aged, since they are slaughtered at a relatively young age, yielding more
tender meat. (See Enzyme.)
A R T I F I C I A L C A S I N G S — These casings are used to hold the meat while it is being cooked or cured and
to form the characteristic shape of sausage meats. Some casings are edible and are consumed
with the product, notably “regenerated collagen casings.” On the other hand, “cellulosic
casings,” and “fibrous casings” are not edible and are peeled away before the product is
packaged (skinless franks, for example). For some sausage products, the casing is removed by
the consumer before consumption. (See Natural Casings.)
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Uniform Retail Meat Identity Standards
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F G H
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GLOSSARY & REFERENCES
I
J
K
L M N O P Q R S T U V W X Y Z
GLOSSARY
REFERENCES
B
B A B Y B A C K R I B S — Pork Loin Back Ribs, distinguished from regular Back Ribs by their smaller size.
B A B Y B E E F — Young cattle, usually between 4-8 months of age, weighing 400-800 pounds; meat from
such cattle is relatively tender but lacks fat and is milder in flavor than meat from more mature
cattle.
B A C K S T R A P — The yellowish colored elastic connective tissue found in the neck, shoulder and rib
regions of beef, veal, pork and lamb.
B A C O N — Cured and smoked bacon made from Pork Belly, most commonly brand packaged in slices;
sometimes referred to as “side meat.” (See following and Canadian-Style Bacon, Pork Belly.)
B A C O N S Q U A R E ( J O W L S Q U A R E ) — Cured and smoked pork jowl.
INTRODUCTION
B A C T E R I A — See Contaminated. (Also, see the Food Safety section of the manual.)
APPROVED NAMES
B A K E — To cook by dry heat, usually in an oven, but may be done over hot ashes, coals or on heated
metals or stones. Baked meat is usually referred to as “roasted,” rather than baked. A
traditional exception is “Baked Ham.”
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
B A R B E C U E D R I B S , B B Q R I B S — Ribs from any and all species that are
prepared by barbecuing. Often used as a fanciful name, but not
approved for URMIS labeling.
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
B A R B E C U E — 1) To roast meat slowly on a grill, spit or over coals in a specially prepared trench or
barbecue grill; may be as large as a whole or half carcass, or smaller primal, sub-primal or retail
sized cuts. While cooking, the meat is usually basted with
seasoned sauces or its own fat drippings. 2) A dish consisting of
meat, especially pork and beef, prepared in a seasoned sauce. (See
Broil, Grill.)
MEAT IDENTIFICATION STANDARDS COMMITTEE
B A S T E — To moisten meat with a seasoned sauce or drippings while
cooking in order to prevent drying of the surface and to add
flavor.
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A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GLOSSARY & REFERENCES
I
J
K
L M N O P Q R S T U V W X Y Z
GLOSSARY
REFERENCES
B E E F S I D E — Half of a split beef carcass before quartering, or a matched forequarter and hindquarter.
(See Side.)
B E E F VA L U E C U T S — Moderately priced, individually portioned steaks or roasts that are derived through
alternative cutting methods that separate muscles from the chuck and round into single muscle
cuts that are merchandised as value added products.
B L A D E M E AT — The lean overlying the blade bone portion of the Primal Rib. Sometimes referred to as
“false lean,” “rib lifter meat,” “cap meat,” “deckle meat,” or “wedge meat.”
B L A S T F R E E Z I N G — Products are frozen rapidly at low temperatures (-10ºF or
lower) with high velocity air movement around the product.
B O B V E A L — Meat from a newly born to 21-day-old beef or dairy calf.
B O I L — To cook in heated water or other water-based liquid at 212ºF, with
bubbles rising rapidly and breaking on the surface. (Water boils at
212ºF at sea level; altitude effects temperature.)
INTRODUCTION
B R A I S E — To brown meat in a small amount of oil or fat, then simmer in a small
amount of liquid in a covered pan.
APPROVED NAMES
BEEF
B R E A D E D — Product that is coated with breading and/or batter, not to exceed
30% of the weight of the finished product. Product may first be dipped
in a batter or moistened with liquid to assure adherance of the
breading.
VEAL
PORK
LAMB
B R O C H E T T E M E AT — More properly tailored, “En Brochette.” Usually a
foodservice menu term. (See Kabob, Cube Meat.)
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
B U T T E R F L I E D — A cut of boneless meat evenly split through to one edge, leaving the edge as a hinge and
opening the cut up, resembling a butterfly’s unfurled wings, typically as with Pork Loin
Butterflied Chops.
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
B R O I L — To cook by direct heat, either under or over the source of heat; grill.
MEAT IDENTIFICATION STANDARDS COMMITTEE
B U T T O N S — Soft white tips of cartilage on the tips (dorsal end) of the feather bones (spinous processes)
in young animals. Mineral is deposited in the buttons as the animal grows older, and the
buttons gradually convert to hard bone.
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A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GLOSSARY & REFERENCES
I
J
K
L M N O P Q R S T U V W X Y Z
GLOSSARY
REFERENCES
C
C A L F — Differentiated from veal on the basis of lean color. Calf meat is a grayish red to moderately red
in color, while veal is grayish pink. The darker color is a result of maturity and diet, with calf
being marketed at 5 to 10 months of age, while most veal is marketed prior to 20
weeks of age. (Also, see Veal and Baby Beef.)
C A N A D I A N - S T Y L E B A C O N — Cured and smoked boneless Pork Loin.
C A R C A S S — The resulting product after slaughtering and dressing a meat animal. Beef and
pork normally are split into two sides while lamb and veal remain intact as whole
carcasses.
C A S E R E A D Y — Retail cuts that are fabricated, packaged and sometimes labeled at a
central location for the retail meatcase.
INTRODUCTION
C E N T E R S L I C E — Oval-shaped slice which is cut from the veal leg, pork leg (ham), or
lamb leg and contains the round leg bone. A center slice is normally taken
from an area approximately one inch on either side of a center cut.
Sometimes called a “Ham Steak,” “Veal Leg Steak,” or “Lamb Leg Steak.”
APPROVED NAMES
BEEF
VEAL
PORK
C E R T I F I E D M E AT — Products originating from animals from a certified production
site. In this system, a buyer of a meat product defines a process and
certification occurs when requirements are met to the buyer’s standards.
The certifier is typically a third party.
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
C H AT E A U B R I A N D — The center cut portion of the whole, trimmed Beef Tenderloin, which has the same
size diameter on both cut ends and is reasonably uniform in girth with a minimum of tapering.
Served in restaurants by that name, usually as a double portion, “meal for two.” It is a fanciful
name not approved for URMIS labeling.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
C H A N N E L FAT — Fat located over the vertebrae on the inside of Beef Chucks, Beef Ribs and Pork Loins.
MEAT IDENTIFICATION STANDARDS COMMITTEE
C H I L L E D — Product, usually fresh, handled and stored in the 28º to 40ºF range; not frozen.
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C H I N E / C H I N E B O N E — The body of the spinal vertabrae or backbone.
C H O P — Smaller, flat cuts of meat, usually from the pork, veal or lamb rib, loin or shoulder, generally
ranging from 1/2” to 11/2” in thickness. A chop usually is of a size to be a single meal portion.
[The name originated from the butcher’s choice of using a cleaver to “chop” these cuts from the
carcass rather than using the saw, as used for the separation of larger
bones.] (See Steak.)
C H O P P E D M E AT — A colloquial reference to ground beef, heard
particularly in the eastern U.S. (See Hamburger.)
C H U C K T E N D E R — Boneless muscle of the beef chuck which lies along the
upper (dorsal) side of the ridge of the blade bone. Also often
called Mock Tender. (See Ridge Bone.)
C H U N K E D A N D F O R M E D — Meat product which consists of meat chunks up
to one inch square and formed into a desired shape. The chunks are
usually produced by very coarse grinding or dicing, then massaged (tumbled)
prior to forming.
INTRODUCTION
APPROVED NAMES
C L O D ( S h o u l d e r ) — The large outside group of muscles of the Beef Chuck, extending from the elbow of
the shank to the ridge of the blade bone.
BEEF
VEAL
C L O S E D S I D E — Right side of a beef carcass, so named because of the close attachment of the Kidney;
also called “Tight Side.”
PORK
LAMB
C L O S E T R I M M E D — Trimming more surface fat from a meat cut than is required by normal
specifications, generally to 1/8 inch, or less.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
C L U B S T E A K — Properly, a steak from the rib end of the Beef Short Loin, containing the 13th rib. On
foodservice menus the term may refer to any steak from the Rib or Loin. A fanciful name not
approved for URMIS labeling.
C O M M I N U T E D — Meat ground or chopped to small particle size, as for frankfurters, bologna,
hamburger or other ground meats, etc.
MEAT COOKERY
GLOSSARY & REFERENCES
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MEAT IDENTIFICATION STANDARDS COMMITTEE
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C O N TA M I N AT E D ( M i c ro b i a l ) — The presence of bacteria, molds, yeasts, parasites, etc., on or in a food
product; opposite of sterile. Contamination may render food unwholesome, not fit, or no longer
fit for consumption; may contain bacteria or parasites that are harmful to humans.
Contamination may occur in a processing plant, in route to a retail establishment, in a
foodservice shop or retail store, or when under a consumer’s control, due to handling practices.
Some forms may be present in the animal itself. (See the Food Safety section of this manual.)
C O R N E D B E E F — Boneless Beef Brisket muscle and various parts of the Beef Round that have been cured
by any one of several methods. Commonly garlic, allspice, bay leaves, whole peppers and other
spices are added to curing solutions. Corned Beef usually is not cooked when sold. It is often
vacuum packaged in strong, clear bags that contain some of the brine and spices used in
processing.
C O U N T RY O F O R I G I N L A B E L I N G — Labeling program prescribed by the 2002 Farm Bill that requires
covered commodities (including fresh muscle cuts of, and ground products of, beef, veal,
pork and lamb) to provide country of origin information at the point of sales. To be
labeled as having a U.S. country of origin, the animal must have been “exclusively
born, raised, and slaughtered in the U.S.
INTRODUCTION
C RY O G E N I C F R E E Z I N G — This is the most rapid freezing method for food
products. Liquid nitrogen and liquid carbon dioxide are the most
common condensed (liquid) gases which serve as the refrigerant in
cryogenic systems. Temperatures may reach as low as -360ºF.
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
C U B E D — A process of mechanical tenderization using a machine with two sets
of sharp pointed discs which score or cut muscle fibers without tearing
them. Irregular pieces of meat can be shaped and “knitted” together to
form a more attractive cut. Cubing also may be done manually with a
butcher’s mallet which is pounded into the meat. (See following.)
C U B E D S T E A K — Boneless piece of meat from any meat carcass which has been put through a
mechanical tenderizer, piercing the meat to cut through and shorten muscle fibers, thus making
a normally less tender cut more tender. The resulting cut has an uneven surface. (See Cubed.)
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
C U B E D M E AT — Any meat which has been cut into uniform pieces, usually larger than stew meat pieces,
intended for cooking on kabobs or en brochette.
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C U R E D — Meat products which have been infused with a solution of salt, sugar and nitrite, to enhance
flavor, color and shelf life. Cured products also may be smoked.
C U R E D A N D S M O K E D P O R K P R O D U C T S — Products from pork which are injected with a curing
solution and then cooked. They may also be smoked. Typical cuts are the Ham, Belly (Bacon),
Loin and Picnic. Cured Hams, Loins and Picnics are labeled based upon the added substances
(in the form of curing solutions) in the finished product, determined by the amount of protein
on a fat free basis (PFF) in the muscle tissues. There are four label classifications noted below,
using ham (which also may be smoked) as an example, from the least to most added substance:
1) Cured Ham
2) Cured Ham with Natural Juices
3) Cured Ham, Water Added
4) Cured Ham and Water Product—X% of Weight is Added Ingredients
C U TA B I L I T Y — A measure of the proportion of lean-to-fat of a carcass that is saleable as trimmed (boned
or partially boned) retail cuts. (See Yield Grade.)
C U T L E T — A single, thin, boneless piece of lean meat, usually from the Veal, Pork or
Lamb Leg or Shoulder, or Pork Loin.
INTRODUCTION
APPROVED NAMES
BEEF
D
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
D E L M O N I C O S T E A K — Boneless Ribeye Steak; popular foodservice industry name for the cut. It takes its
name from the Delmonico Restaurant in New York City (circa 1925), where the steak was
served. Not approved for URMIS labeling.
FOOD SAFETY
D E C K L E — The layer of connective tissue, lean and fat lying between bone and the primary muscle of the
beef brisket.
MEAT COOKERY
D RY A G E D — See Aged.
GLOSSARY & REFERENCES
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E
E . C O L I O 1 5 7 : H 7 — The scientific designation (Escherichia coli) for a specific harmful (pathogenic)
bacteria that may be found in the intestinal tract of animals and humans. (See Contaminated;
also see the Food Safety section of this manual.)
E D I B L E - B Y- P R O D U C T S — The edible organs, fat and glands of meat animals. (See Variety Meats.)
E N H A N C E D — See Pumped.
E M U L S I F Y — To mechanically comminute meat pieces with salt, ice, water, and often, nitrite and/or
flavoring ingredients, resulting in a thick, finely chopped viscous mass which is stuffed into
casings. (See Frankfurter.)
E N Z Y M E — A naturally occurring complex protein compound produced by animals and plants which has
the ability to accelerate organic reactions, one of which is the breakdown of connective tissue,
thus tenderizing beef as it ages. (See Aged, Papain.)
INTRODUCTION
APPROVED NAMES
E S TA B L I S H M E N T N U M B E R — The number granted to and identifying a meat processing plant which
complies with all requirements for federal or state inspection. For federally approved
establishments the number appears in a circle stamped with edible ink on inspected carcasses
and on printed labels of pre-packaged processed products containing meat. Some states also
grant establishment numbers. (See Inspection, Inspection Mark.)
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
F
MEAT COOKERY
FA B R I C AT E D C U T S — Cuts made from primal and sub-primal cuts. Some or all of the bones and fat may
be removed.
GLOSSARY & REFERENCES
F E AT H E R B O N E S — The dorsal processes of the thoracic vertebrae lying along the spine or backbone.
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F E D B E E F — Cattle that have been taken off pasture, range grass or forage at about 11-13 months of age
and moved to a feedlot for formulated grain feeding. Typically range from 18-22 months of age
or about 1,100 to 1,300 pounds live weight. Grain feeding helps to develop the characteristic
marbling required to meet the grade standards of U.S. Prime, U.S. Choice and U.S. Select.
F E L L — The thin, tough connective tissue membrane that covers a lamb carcass, usually removed before
retail packaging; should be removed before cooking.
F I L E T / F I L L E T — A boneless strip of meat, usually referring only to beef.
F I L E T M I G N O N — The “fanciful” name for Beef Loin Tenderloin Steak.
Filet Mignon is so commonly understood as that cut that it is
acceptable as a retail name for the URMIS labeling program.
F I N G E R B O N E S — The transverse spinous processes of vertebrae in the
lumbar region (forms the “T” in T-bone and Porterhouse Steaks).
F I N G E R M E AT — Intercostal meat (between the ribs). Also called “Rib
Fingers.”
INTRODUCTION
APPROVED NAMES
F L A N K E N — Beef used for soup meat or boiled beef; cut from the Plate, Brisket, Chuck, Shortribs or Rib.
Flanken-Style Ribs may be braised or broiled.
BEEF
VEAL
F O O D S A F E T Y — The term describing both avoidable and recommended conditions, methods and
practices of food handling, storage, preparation, etc. (See Contaminated. Also, see the Food
Safety section of this manual.)
PORK
LAMB
GROUND MEATS
F O R E Q U A R T E R — The front or anterior portion of a beef side,
typically including ribs 1-12.
EFFECTIVE MEATCASE MANAGEMENT
F O R E S A D D L E — The unsplit forward portion of a veal, lamb or
mutton carcass, consisting of the primal rib, shoulder,
foreshank and breast, representing slightly more than half
the carcass weight. It is typically separated from the
hindsaddle between the 12th and 13th ribs.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
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F R A N K F U R T E R — A cooked, cured, sausage, often smoked, either skinless or stuffed in a natural casing
and linked; limited by regulation to 30% fat. Meat components consist of finely comminuted
beef and/or pork and may contain up to 15% poultry without qualifying the product name. It
may include normal ingredients needed for processing such as water, sweeteners and curing
substances. A frank must be labeled according to ingredient content. A frank containing more
than 15% poultry must have that ingredient identified in the product name. Also may be called
“Wiener” or “Frank.” (Also, see Hot Dog.)
F R E E Z E R B U R N — Discoloration and drying, due to loss of moisture and to oxidation in freezer-stored
meats, caused by improper wrapping, allowing air to enter and water to evaporate, or by partial
defrosting and refreezing of a frozen product.
F R E S H — Meats that have not been frozen, cured, smoked, pre-cooked or otherwise processed into a
form changed from the original meat.
F R E S H F R O Z E N — Fresh meat that has been frozen at a processing facility and not thawed before being
offered for sale. A packer or processor will freeze meats at temperatures ranging from 0ºF to 360ºF, and hold below 0ºF during storage and shipping to assure quality. (See Blast Freezing,
Cryogenic Freezing.)
INTRODUCTION
APPROVED NAMES
F R O Z E N — Meat that has been reduced in temperature to below 28ºF, the freezing temperature for
meats. [Although it is technically frozen at 28ºF this temperature is not considered suitable for
holding. The optimum temperature for holding meat is from -0ºF to -10ºF.] (See Fresh Frozen,
Blast Freezing, Cryogenic Freezing.)
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
F RY — To cook in hot fat; especially: [1] cooking in a
small amount of fat, also called panfrying, or
stir frying, sautéing; and [2] cooking covered
in a deep layer of fat, also called deep-fat
frying.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
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G
G R A D E S , G R A D I N G — For most consumers, “grade” (or “quality grade”) is a gauge for eating quality.
A USDA grader evaluates a carcass for a combination of quality characteristics such as maturity,
marbling, color and texture of meat. (For other foods, grade may refer to size, color, freshness,
etc.) Official standards for grades of carcass beef, lamb and mutton, pork and veal and calf are
established by the USDA’s Agricultural Marketing Service. Meat graders are employees of the
USDA, but the cost of grading is borne by the meat packer. (See following. Also, see Yield
Grades.)
G R A D E S F O R B E E F — The grades for beef are: U.S. Prime, U.S. Choice, U.S. Select, U.S. Standard, U.S.
Commercial, U.S. Utility, U.S. Cutter, U.S. Canner. The grades below U.S. Select are less apt to
be sold as graded beef in food stores or in foodservice operations. While there are official
standards for grades below U.S. Select, carcasses from such animals usually are
not graded by a USDA grader since there is a cost to grading but there is no
commensurate value in having them graded in the lower ranges. Rather, packing
plant personnel “eyeball” the carcasses and determine they are of lower value.
CHOICE
Such meat is inspected for wholesomeness but often appears in ground meat,
sausages and other processed meat and food products. (See No Roll.)
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
G R A D E S F O R L A M B / M U T T O N — Lamb/mutton grades are: U.S. Prime, U.S. Choice, U.S. Good, U.S.
Utility and U.S. Cull. (For grades Utility and Cull, see reference to “...standards for grades
below U.S Select,” in Beef Grades, above.)
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
G R A D E S F O R P O R K — Pork grades are: U.S. No. 1, U.S. No. 2, U.S. No. 3, U.S. No. 4 and Utility. For
pork, grades are a general indication of product yield, with lesser emphasis on quality. Pork
carcasses are seldom graded since carcasses are processed to closely trimmed primals and
subprimals before sale to retailers or further processed cured products. (See Yield Grades.)
FOOD SAFETY
G R A D E S F O R V E A L A N D C A L F — Veal/calf grades are U.S. Prime, U.S. Choice, U.S. Good, U.S.
Standard and U.S. Utility. (For Standard and Utility, see reference to “...standards for grades
below U.S. Select,” in Beef Grades, above.)
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
G R A I N - F E D — Fed a minimum of 90 days on a high concentrate corn, corn by-product ration or other
common grain during the last segment of the feeding cycle, prior to harvesting.
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G R E E N H A M — A fresh ham.
G R I L L — To broil by direct heat, usually on a metal grid over charcoal, wood or gas flame; or by indirect
heat, with coals banked to one side with meat spitted on a rotisserie or in a pan between the
banked coals; a cooking method recommended for the more tender steaks, chops and roasts.
(See Barbecue, Broil.)
G R O S S W E I G H T — The weight of products plus their packaging and perhaps including the shipping
container, packing materials and closure materials. (See Net Weight and Tare Weight.)
H
H A C C P — Initial letters of Hazard Analysis Critical Control Points, the USDA-meat industry program
intended to further the delivery of safe, wholesome meat. (See the Food Safety section of this
manual.)
INTRODUCTION
APPROVED NAMES
H A M — Meat from the hind leg of pork that has been cured and smoked.
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
H A M , C O O K E D / F U L LY C O O K E D — The “cooked” products are heated to a
temperature of at least 145°F in order to destroy trichina (if present)
and pathogenic bacteria. They must be kept refrigerated at all times. The
“fully cooked” products are cooked for lengthy periods at temperatures as high
as 250°F, and need not be refrigerated prior to opening. All these products are cured and may
be smoked, bone-in or boneless, thin sliced or in bulk at the deli counter. They may be eaten as
is, but flavor generally is improved by further heating before serving. Both must be refrigerated
after the original container is opened, in order to inhibit spoilage.
H A M , “ C O U N T RY ” O R “ C O U N T RY- S T Y L E ” — A dry cured, smoked ham. It is hand-rubbed with salt,
sugar and nitrate, and packed in the curing ingredients. This process removes moisture and
allows the movement of the curing ingedients into the muscle tissues, resulting in a shelf-stable
product at room temperatures. These hams are usually also smoked. They are much drier than
injection-cured hams and more sharply flavored due to the high salt content. These hams should
be parboiled with several changes of water to remove some salt and to soften the meat before
being further prepared for the table. Most are produced and consumed in the southeastern U.S.
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H A M , F R E S H — Meat from the hind leg of pork which has been neither cured nor smoked. Often called
“Pork Leg” or “Leg of Pork.”
H A M , V I R G I N I A — A country ham made in the state of Virginia, named as such as specified by a
Virginia state law passed in 1925. (See Ham, Country.)
H A M B U R G E R — Ground or chopped fresh or frozen beef, with or without added fat and/or seasonings.
Must not contain more than 30% fat, any added phosphates or other water, binders or
extenders. (See Meat Patties.)
H A N G I N G T E N D E R — The portion of the diaphragm muscle that is attached to the back section of the
last rib.
H E E L — A group of small muscles which are located in the lower portion of the outside Beef Round
(adjacent to the femur bone).
H I G H O X Y G E N PA C K A G I N G — In case ready, modified atmosphere packaging, high levels of oxygen (at
50% or higher) are present. This packaging system typically delays the onset of discoloration.
INTRODUCTION
H I N D Q U A R T E R — The posterior portion of the beef side remaining after being separated from the 12-rib
forequarter, containing the 13th rib.
APPROVED NAMES
BEEF
H I N D S A D D L E — Unsplit hind half of a veal, lamb or mutton carcass. (See Foresaddle.)
VEAL
PORK
H O T D O G — Usually refers to the sandwich of a frankfurter on a bun, but often refers just to the frank
or wiener itself. (See Frankfurter.)
LAMB
GROUND MEATS
H O T E L R A C K — Unsplit rib portion from the foresaddle of a lamb, mutton or veal carcass.
EFFECTIVE MEATCASE MANAGEMENT
H R I — Abbreviation for Hotel-Restaurant-Institution; a synonym for the foodservice industry.
FOOD SAFETY
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I
I M P S / N A M P — INSTITUTIONAL MEAT PURCHASE SPECIFICATIONS/NATIONAL AMERICAN ASSOCIATION OF
MEAT PROCESSORS. The IMPS provides a standard description for meat cuts for the foodservice
industry. The NAMP has published a full-color manual, The Meat Buyer’s Guide, to facilitate
use of the IMPS. The manual is used extensively by the HRI industry as a purchasing guide and
reference. A cross-reference is provided in the URMIS manual for a number of primal, subprimal and retail cuts which correspond to the U.S. DEPARTMENT OF AGRICULTURE’S IMPS.
I N J E C T E D — See Pumped, Enhanced.
I N S P E C T I O N — All livestock, carcasses, meat and meat products
processed in meat packing and processing operations are subject
to federal (USDA) inspection. A number of states also have
inspection programs, whose requirements must meet or exceed
the federal standards. Federal regulations always supercede state
regulations. The government (federal or state) pays the cost of
inspection. (See Establishment Number.)
INTRODUCTION
APPROVED NAMES
BEEF
I N S P E C T I O N M A R K ( F e d e r a l / U S D A ) — Round stamp on meat products.
Each inspected product must bear the mark of inspection and
the number of the establishment (plant) where it was processed. (See Establishment Number.)
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
I R R A D I AT I O N — The controlled exposure of food products to gamma rays, x-rays or machine-generated
electrons in order to minimize or eliminate bacteria or parasites that could be harmful for
human consumption or which cause spoilage, and to extend shelf life. Specific food items have
been approved by the USDA and FDA for irradiation and sale for human consumption.
FOOD SAFETY
J
MEAT COOKERY
GLOSSARY & REFERENCES
J O W L B A C O N — see Bacon Square.
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K
K A B O B — Boneless cubes of meat which generally are placed on
skewers and grilled. In restaurants, may be called “En
Brochette.”
K A N S A S C I T Y S T E A K — See New York Steak.
K O S H E R — Meat (beef, veal, lamb) from animals that are
slaughtered, inspected and processed under the supervision
of persons authorized by the Jewish faith, thus meeting the
standards of the Mosaic and Talmudic laws. Kosher
products also are federally inspected.
K O S H E R - S T Y L E — Usually applied to beef sausage and corned beef that is seasoned similarly to Kosher
products, with garlic and spices. In some states, the term is considered deceptive and is illegal as
an advertising term or product description.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
L
PORK
LAMB
GROUND MEATS
L I F T E R M E AT — See Blade Meat.
EFFECTIVE MEATCASE MANAGEMENT
L I S T E R I A — Bacteria frequently found in the environment. One Listeria species, Listeria monocytogenes,
can cause serious foodborne illness called Listeriosis. Healthy people rarely contract Listeriosis.
FOOD SAFETY
L O N D O N B R O I L — Originally, a recipe for a broiled Beef Flank Steak, cooked rare and carved in thin
slices. Today the name applies to a variety of cuts, usually boneless, that are marinated, then
broiled or grilled. The term “London Broil,” is a fanciful name not approved under the URMIS
labeling program, but may be seen on restaurant menus.
MEAT COOKERY
GLOSSARY & REFERENCES
L O W O X Y G E N PA C K A G I N G — In case ready, modified atmosphere packaging, low levels of oxygen (at
or below atmospheric levels) are present.
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M
M A R B L I N G — Intramuscular fat (appearing as flecks or streaks of fat within the lean). It is an important
factor affecting quality grades in beef. Marbling enhances palatability by increasing juiciness
and flavor.
M A R I N A D E — A seasoned liquid used to give flavor, and in some cases
tenderize less tender cuts of meat. The liquid medium contains an
acidic ingredient such as lemon juice, vinegar, salsa or yogurt or a
natural tenderizing enzyme found in fresh papaya, ginger, pinapples
and figs. Meat is allowed to stand in the marinade before cooking.
M A R I N AT E — To treat with a marinade.
INTRODUCTION
M A R I N AT E D — A USDA FSIS term for products containing 10% or less of a
pump solution. (See Pumped, Enhanced)
APPROVED NAMES
M A R R O W — The edible, nutrient-rich fatty substance found in the center of
bones
BEEF
VEAL
M A R R O W B O N E S — The large round bones and shank bones of the Beef Round and Chuck which
contain significant amounts of marrow. The bones are usually cut into short pieces to expose
the marrow.
PORK
LAMB
GROUND MEATS
M E AT PAT T I E S — Product prepared from fresh or frozen chopped or ground
meat of various species, with or without seasonings. Extenders or binders
may be used with or without the addition of water in amounts that permit
the product to retain the characteristics of a meat patty.
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
M E D A L L I O N — A restaurant term referring to small, thin slices of tender
meat. Also called “tournedos.”
MEAT COOKERY
M I L K - F E D V E A L — See Special-Fed Veal.
GLOSSARY & REFERENCES
M O C K T E N D E R — See Chuck Tender.
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M O D I F I E D AT M O S P H E R E PA C K A G I N G — Technique that involves removing air from a food packaging
by vacuum and introducing another atmosphere into the package, such as nitrogen, carbon
dioxide, or other gases or mixtures. The purpose is to minimize microbial growth and reduce
changes such as colors, shapes or purge that may occur with vacuum packaging.
M U S C L E B O N I N G — The dividing of meat at natural seams into boneless cuts.
M U T T O N — Meat from a mature lamb, usually 12-to-24-months-old or older. Sometimes called “Yearling
Mutton.”
N
N AT U R A L — Meat products that have been processed and handled in compliance with USDA natural
standards which prohibit the use of artificial ingredients, coloring ingredients or chemicals and
require minimal processing.
INTRODUCTION
APPROVED NAMES
N AT U R A L C A S I N G S — Edible casings for frankfurters and other sausages that are made from the middle
wall of small and large intestines of cattle, hogs, sheep and goats. The casings are thoroughly
cleaned under USDA inspection. They hold the meat while it is being cooked or cured, and help
form the characteristic shape of the products. Also called “animal casings.” (See Artificial
Casings.)
BEEF
VEAL
PORK
LAMB
N AT U R E - F E D V E A L — See Special-Fed Veal.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
N E C K B O N E S — Usually refers to the cervical vertebrae. Pork Neck Bones have two thoracic vertebrae
with ribs and sternum attached.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
N AV E L — The lower portion of the rib cage of the 6th through 12th ribs. It is usually called the “Plate,”
or “Short Plate.”
MEAT IDENTIFICATION STANDARDS COMMITTEE
N E E D L E D , N E E D L I N G — A tenderizing process involving penetration of meat by closely spaced thin
blades with sharpened ends. These “needles” cut muscle fibers into short segments. Also
referred to as “pinned.” (Sometimes, use of the term “needled” is erroneously used to describe
the injection or pumping of curing liquids into selected meat products, especially cured pork
products; see Pumped, Enhanced.)
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N E T W E I G H T — Weight of the contents of a container after the weight of
packaging and packing materials has been deducted. Net weight is the
true weight of a product. (See Gross Weight and Tare Weight.)
N E W Y O R K S T R I P — The term is used in different parts of the country to refer to
either the bone-in or boneless Beef Top Loin. (See next.)
N E W Y O R K S T E A K — Fanciful name for a bone-in or boneless Beef Top Loin
Steak. Sometimes called a “New York Strip Steak” and “Kansas City
Steak” in various parts of the country. None of these names is approved under the URMIS
labeling program. May appear on a restaurant menu to describe the Beef Top Loin Steak.
N E W Y O R K - S T Y L E R O U N D — Principally a restaurant industry term for the primal Beef Round with the
Sirloin Tip (knuckle) removed.
N I T R AT E S , N I T R I T E S — Approved ingredients used only in prescribed amounts for curing processed
meats. Sodium nitrite or potassium nitrite used in the curing process inhibits the growth of
“Clostridium botulinum” spores (the growth of which can result in botulism). Nitrites (sodium
or potassium) also give characteristic flavor and color to processed meat. Nitrates (sodium and
potassium), approved only for dry curing and in certain dried sausage products, naturally
convert into nitrites during dry curing and in the intestinal tract. In many parts of the country,
nitrites appear naturally in drinking water and nitrates also are present in many vegetables. In
these amounts, as in cured meats, they are considered by the FOOD & DRUG ADMINISTRATION to
be completely safe for consumption.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
N O N FAT D RY M I L K — Milk residue remaining after the removal of fat and
moisture. It is used as a protein extender in some meat products, e.g. some
sausage foods and meat loaves. Must be listed under “ingredients” on the
label.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
N O R O L L — Term referring to beef carcasses and cuts which have not been
officially graded and stamped by a U.S. Department of Agriculture grader.
“No roll” beef is usually below the U.S. Select quality grade and/or of
higher yield grades. (See Grades, Yield Grades.)
FOOD SAFETY
MEAT COOKERY
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O
O F FA L — Meat slaughter by-products consisting of all parts of the animal that are not part of the
carcass, including selected non-muscle inedible by-products such as fat, bone and other
connective tissues.
O R G A N I C — Products from hogs, cattle, poultry or lambs that have been produced and meat that has
been processed and handled in compliance with the USDA organic standards, which involved an
entire process in which synthetic inputs into all phases of animal production and meat
processing and handling are prohibited.
O X J O I N T S — Joints of the beef tail usually cut into sections for stewing or soup bones. Also called “Ox
Tails.”
INTRODUCTION
P
APPROVED NAMES
BEEF
VEAL
PA N B R O I L — To cook uncovered over direct heat, usually in a skillet, using little or no fat. The fat is
removed as it accumulates to avoid “frying.”
PORK
LAMB
PA N F RY — See Fry.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
PA PA I N — A natural enzyme obtained from the juice of papaya fruit. The
enzymatic action breaks down the connective tissue in the meat,
resulting in a tenderizing effect similar to that occurring in aged
meat. The enzyme lies dormant until cooking heat is applied to the
cut. Is inactivated at higher temperatures. (See Aged.)
PA R A S I T E — See Contaminated. (Also, see the Food Safety section of this
manual.)
GLOSSARY & REFERENCES
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PA R B O I L — To partially cook in a simmering liquid for a short time before completing cooking by some
other cooking method. Most meats are not parboiled, as such. Some recipes for barbecued ribs
call for par-boiling. “Pre-cook” is the term normally used for partially cooked meat. (See PreCook, Pre-Cooked.)
P E E L E D — Meat cuts which have had practically all surface fat removed; also referred to as “denuded.”
P F F — Protein Fat Free. A procedure used by the U.S. DEPARTMENT OF AGRICULTURE to calcuate the
amount of added moisture in cured meat products. (See Cured and Smoked Pork Products.)
P I C K L E — The solution containing flavoring and curing ingredients added to a cut of meat by injecting,
marinating, massaging, tumbling or immersing the cut in a covered
pickling container. The pickle may be a brine, vinegar or spice
solution. (See Cured.)
P I C N I C — Derived from the shoulder of pork, the portion remaining
after the removal of the clear plate and the Boston-Style
Shoulder, which has been cured in the same manner as ham.
It may be canned or fully cooked. If not cooked, the fresh
Picnic should be cooked to an internal temperature of 160170ºF.
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
P I G S F E E T — Predominantly the front feet, which are removed from the
shoulder slightly below the knee joints. They may be fresh, cured,
cooked or pickled.
PORK
LAMB
P I N N E D — See Needled.
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
P O A C H — To brown a small, tender meat cut in a small amount of oil, then simmer in liquid to desired
degree of doneness.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
P L AT E — A full Plate is the combined Short Plate (Navel) and Brisket. The term “Plate,” usually refers
only to the Short Plate.
MEAT IDENTIFICATION STANDARDS COMMITTEE
P O R K B E L LY — That portion of the pork side after removal of the Loin, Fat Back and Spareribs. Must be
boneless and contain no cartilages of sternum or ribs.
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P O R T E R H O U S E — A steak cut from the Beef Loin. It is distinguished from the T-Bone Steak by its larger
tenderloin muscle, not less than 11/4 inches across. It is the name given to English pubs that
served “porter” ale. The steak took its name as the kind of steak cut that would be served in a
porterhouse, and became known as a “Porterhouse Steak.” It is a fanciful name, but has been in
use for so long and is so well known, that it is approved under the URMIS labeling standards to
describe the Beef Loin Steak.
P O R T I O N C O N T R O L — Meat items for the foodservice trade which have been cut, sliced or formed to
specified weights or thicknesses. Many frozen brand name processed products sold in retail food
stores include portion controlled patties, cutlets and the like.
P R E - C O O K — As with parboiling, “to pre-cook meat” is to partially cook it, perhaps by simmering on a
stove top or in a microwave oven, before completing cooking by some other method,
immediately or at a later time. (Not to be confused with “pre-cooked.” See following.)
P R E - C O O K E D — Identifies meat products or cuts that have been fully cooked by the processor and need
only to be heated before serving for maximum palatability. The label will so indicate. May be
eaten cold. (Pre-Cooked is not the same as Pre-Cook. See above.)
INTRODUCTION
P R I M A L C U T S — The basic major (wholesale) cuts into which carcasses and sides are separated. Beef:
Round, Loin, Flank, Rib, Plate, Chuck, Brisket and Foreshank. Veal: Leg, Loin, Rib, Breast and
Shoulder. Pork: Leg, Loin, Belly, Spareribs, Shoulder and Jowl. Lamb: Leg, Loin, Rib, Shoulder
and Breast.
APPROVED NAMES
BEEF
VEAL
PORK
P R O C E S S E D M E AT S — A class of meat products that includes cold cuts,
sausages, ham and bacon, etc. All products are made from inspected meats;
however, some, such as sausage foods, may be made from trimmings and/or
lower grades of meat carcasses and cuts. Ingredients must be listed on the
label.
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
P R O T E I N — An essential nutrient. Foods of animal origin are the only source
of high biological quality protein. Animal protein is “complete” because it
contains the eight essential amino acids in the correct proportions to build,
maintain and repair human body tissues, and to strengthen the body’s
defense mechanisms against infection and disease. They are called “essential”
because the human system cannot synthesize these amino acids. (Other food
sources contain protein but none have the eight essential amino acids in the
required proportions as do meat foods.)
FOOD SAFETY
MEAT COOKERY
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P. S . E . — Pale, Soft, Exudative (watery), describes pork that yields undesirablelooking fresh or cured cuts. The meat is safe to eat. When detected, PSE
pork is often processed into sausage.
P U L L M A N - S T Y L E — Refers to meats packed in a long, rectangular container. It
was a handy container for storing and serving on railroad Pullman
dining cars.
P U M P E D — Meat cuts that have had curing solutions or salt solutions introduced throughout the muscles
by the injection or pumping through fine needles. Also called “injected” or enhanced.”
P U R G E — The juices from meat cuts which are exuded after packaging.
Q
INTRODUCTION
Q U A L I T Y — The relative desirability or anticipated palatability of the meat in a carcass or cut is
expressed by the general term, “quality.” Thus, quality grades are assigned/determined on the
basis of expected, desired eating characteristics. (See Grades.)
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
R
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
R E D U C E D S PA C E S Y M B O L O G Y — Developed by the Uniform Code Council, Inc. (UCC), RSS is a family
of seven scannable barcode symbols, all smaller than the standard Universal Product Code
(U.P.C.). Capable of holding as much or more data than a U.P.C., an RSS barcode allows
detailed labeling of variable measure items like fresh meats, produce, bakery and deli products.
R E TA I L C U T S — Steaks, roasts, chops, ground meats, etc., displayed and sold from refrigerated cases by
retail food stores and meat specialty shops.
GLOSSARY & REFERENCES
R I B L E T — Pork, veal or lamb rib bones which contain lean and some fat.
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R I D G E B O N E — The spine of the blade bone (scapula).
R O A S T ( C o o k e r y ) — To cook meat, uncovered, in a shallow roasting pan by dry heat, usually in an
oven or a grill.
R O A S T ( M e a t C u t ) — Cuts of meat larger than steaks, chops or slices (usually two or more inches
thick). A roast may contain bone, and is often comprised of more than one major muscle.
Roasts may be rolled and tied or may be in a single compact piece. Beef roasts from the more
exercised muscles (the Chuck and Round, which contain more connective tissue) are less tender
and are recommended for moist heat cookery, while those from the less exercised muscles (Rib
and Loin, containing less connective tissue) are recommended for dry heat cookery. Roasts from
pork, veal and lamb all tend to be tender.
S
INTRODUCTION
S A L M O N E L L A — A type of food poisoning bacteria. (See Contaminated. Also, see the Food Safety section
of this manual.)
APPROVED NAMES
BEEF
S A U S A G E — Comminuted meat products prepared with meat and meat by-products and seasoned with
spices in small amounts. Sausage products may be cooked or uncooked, cured or uncured, and
smoked or unsmoked. The sausage family worldwide has more than 500 varieties, including
variations of salami, bologna, liverwurst and many other “cold cuts,”
but also including such items as breakfast sausages.
VEAL
PORK
LAMB
GROUND MEATS
S A U T É — To fry with a small amount of fat for a short period. (See Fry.)
EFFECTIVE MEATCASE MANAGEMENT
S E A R — To brown the surface of a meat cut by a short, direct application of
intense heat, as in a frying pan or on a grill.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
S E C T I O N E D A N D F O R M E D — A meat product that consists of entire muscles (or
muscle systems) that are closely trimmed of fat, mixed and then formed into a desired shape.
Sectioned and formed hams are an example of the product type.
S H E L L L O I N — Beef Loin with the Tenderloin and Chine Bone removed.
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S H E L L S T E A K — A steak cut from the Sirloin section of the Beef Shell Loin.
S H O R T P L AT E — The portion of the forequarter immediately below the primal Rib and attached to the
Brisket. (See Navel.)
S H R I N K — The weight loss from meat products (carcasses or cuts) which occurs throughout the
product’s life from slaughter to consumer.
S I D E — Half of a beef or pork carcass, or the matched forequarter and hindquarter of a beef carcass.
S I M M E R — To cook gently in a liquid at a temperature of approximately 185-210ºF at sea level (altitude
effects temperature). Bubbles form slowly and break below the surface. The temperature is just
short of the boiling point. (See Boil.)
S I R L O I N — That portion of the beef hindquarter remaining after the Round, Short Loin and Flank are
removed. Sometimes called, “hip.”
INTRODUCTION
S K E L E TA L M U S C L E — Edible muscle that is attached to or surrounds bone (as contrasted with heart,
tongue, intestinal muscles, etc.). It is striated, voluntary muscle tissue.
APPROVED NAMES
S K I R T — The diaphragm muscle which, in part, separates the thoracic cavity from the abdominal cavity.
BEEF
S L A B B A C O N — Unsliced bacon made from pork belly. (See Pork Belly.)
VEAL
PORK
S L I C E — A section of meat, usually less than one inch thick, taken from the center or either side of
center of the leg of pork, lamb or veal.
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
S M O K I N G , S M O K E D — Method of processing meat by exposing to smoke from burning wood, wood
shavings or sawdust (usually of hardwoods in a smokehouse or other closed containment),
herbs or which have had liquid smoke applied externally or as a curing ingredient. The term
“smoked” does not necessarily mean the product is fully cooked.
FOOD SAFETY
S M O O T H M U S C L E — Also referred to as visceral muscle, it is involuntary muscle tissue, non-striated and
is common to the intestinal tract.
MEAT COOKERY
GLOSSARY & REFERENCES
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S O D I U M O R P O TA S S I U M A S C O R B AT E — A chemical compound used to hasten color fixing in cured
meats and to deter color fading during the storage of cured meat. Not permitted for use in fresh
meats. (A similar compound, ascorbic acid, is also known as Vitamin C.)
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S P E C I A L - F E D V E A L — Bovine animals, usually of dairy origin, which are fed scientifically controlled
diets to produce light pink, fine-textured meat. Generally slaughtered between 18 to 20 weeks
of age or 300 to 400 pounds. Sometimes called “Formula-Fed,” “Milk- Fed,” and “NatureFed” Veal.
S P R I N G L A M B — New crop lambs slaughtered between March 1 and the end of the week that contains
the first Monday in October of the same year.
S T E A K — A flat cut of meat, larger than a chop, ranging from 3/4 inch to 11/2 inches of thickness cut from
various parts of a beef carcass, or the shoulder of pork and veal. The size of a steak often is
sufficient to provide more than one portion. (See Chop.)
S T E A M — To cook food by direct exposure to steam, on a rack in a pot or with a small amount of water
in a steamer.
S T E A M S H I P R O U N D — A foodservice term for the Round of
Beef, most often seen in restaurant settings, where a
chef slices to order at a buffet. The cut may be a full
or partial Round, usually bone-in. Also referred to as
Baron of Beef.
INTRODUCTION
APPROVED NAMES
BEEF
S T E W — 1) A method of cooking where small pieces of meat
are gently simmered in water or other liquid, barely
to cover, until meat is tender, with vegetables or not.
The meat may be browned or seared before adding liquid. 2) Any dish prepared by stewing or
braising. (See Braise.)
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
S T O C K — A liquid base made by slowly cooking meat trimmings and bones in water, with vegetable and
seasonings, usually used in soups or sauces.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
S T I R F RY — An Asian-style cooking method using small, thin strips of meat (and/or vegetable pieces) in a
small amount of oil over intense heat, often in a wok, or skillet. The meat is stirred constantly
during cooking but is cooked only for a brief time, due to the small size of food pieces.
MEAT IDENTIFICATION STANDARDS COMMITTEE
S U B - P R I M A L C U T S — The cuts taken from the larger primal cuts, as when the Round is split into Top
Round, Bottom Round, Eye Round and Siroin Tip, which, in turn, are cut into retail cuts of
roasts, steaks, chops, etc.
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T
TARE WEIGHT—The weight of a container that must be deducted from a product’s gross weight in order to
determine the net weight. Tare weight, plus net weight, equals gross weight. (See Gross Weight,
Net Weight.)
T-BONE STEAK—Steak cut from the Short Loin and containing the tenderloin muscle. Its name is derived
from the characteristic T-shape of its bone. According to nomenclature specifications the diameter
of the tenderloin must be not less than 1/2 inch or more than 11/4 inches when measured through
the center of the tenderloin parallel to the backbone in the Short Loin. It is adjacent to and
forward of the Porterhouse Steak, which is similar in appearance, but has a larger tenderloin.
TIP—The muscle group anterior to the femur (leg bone of the Round) and extending upward from the
Patella (knee cap). Although it is part of the wholesale Round, it is sometimes called the “Sirloin
Tip,” “Knuckle,” “Face” and “Veiny.” Depending on how the Loin is separated from the Round,
the Tip can be: 1) part of the Round; 2) part of the Loin; 3) part of both Round and Loin, or 4) a
separate cut unto itself.
INTRODUCTION
APPROVED NAMES
BEEF
T R I C H I N O S I S — A food-borne illness caused by a harmful parasite (called Trichina) in undercooked
pork. Note: Trichina parasites are rarely found in U.S. produced pork due to farm production
conditions and grain feeding of pigs. (See the Food Safety section of the manual.)
VEAL
PORK
LAMB
U
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
ULTRA-LOW OXYGEN PACKAGING—In case ready, modified atmosphere packaging, very low levels of
oxygen are present which save the blooming ability of meat until the product is exposed to air.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
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USDA—The UNITED STATES DEPARTMENT OF AGRICULTURE, the federal government agency which sets
regulations for and rules over the production and distribution of most agricultural products. At
USDA, the FOOD SAFETY AND INSPECTION SERVICE (FSIS) prepares and administers most of the rules
governing meat industry practices, including inspection and labeling. The USDA’s AGRICULTURAL
MARKETING SERVICE (AMS) establishes standards and provides services for official Quality and Yield
Grading.
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V
VA C U U M A G I N G — Aging in sealed vacuum packaging, as
contrasted with traditional methods. Often called “wet
aging.” (See Aging.)
VA C U U M PA C K E D — The process of packaging meat cuts in
laminated plastic bags or pouches. A vacuum is drawn on
the bags and they are sealed for long-term refrigerated
storage.
VA R I E T Y M E AT S — The edible organs and glands of a meat animal,
including the Heart, Tongue, Liver, Pancreas (Sweetbreads),
Thymus (Veal Sweetbreads), Kidney, Spleen (Melt), Brains,
Stomach Walls (Tripe), Testicles (Fries), and hog intestines (Chitterlings or, colloquially called
“chitlins”).
INTRODUCTION
APPROVED NAMES
BEEF
V E A L — Meat from very young milk-fed calves, usually not more than 20 weeks of age at time of
slaughter. (See Special-Fed Veal.)
VEAL
PORK
LAMB
W
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
W H O L E S O M E N E S S — Refers to the condition of foods (meats) as being safe for human consumption.
Wholesome foods, when handled and prepared properly, should provide consumers with safe
meals. The health of the meat animal and proper conditions of sanitation, preparation, handling
and storage from slaughter to retail case are all factors in maintaining wholesomeness of foods
offered for sale.
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
W I E N E R — See Frankfurter.
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REFERENCES
X
Y
Y I E L D G R A D E S — Beef and lamb: not to be confused with “Quality Grades,”
the Yield Grade identifies a carcass for differences in cutability, or
the yield of boneless, closely-trimmed retail cuts from the round or
leg, loin, rib and chuck or shoulder. Yield Grades are numbers 1
through 5 expressed at YG 1 (leanest, highest cutability) to YG 5
(for the fattest, lowest cutability) (See Grades, Grades for Pork.)
Z
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
See
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
REFERENCES
REFERENCES
on the following page.
Uniform Retail Meat Identity Standards
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F G H
A PROGRAM FOR THE RETAIL MEAT INDUSTRY
GLOSSARY & REFERENCES
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GLOSSARY
REFERENCES
R EFERENCES
Cooking References:
www.eatchicken.org
www.otherwhitemeat.com
www.beefitswhatsfordinner.com
www.lambinfo.com
www.eatturkey.com
Country of Origin Labeling:
http://www.ams.usda.gov/cool/index.htm
Food Safety:
www.fsis.usda.gov
Certification:
http://www.ams.usda.gov/lsg/certprog/industry.htm
http://www.ams.usda.gov/lsg/mgc/cert.htm
INTRODUCTION
APPROVED NAMES
Organic Standards:
http://www.ams.usda.gov/nop/
BEEF
VEAL
PORK
Natural Standards:
www.fsis.usda.gov
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
Meat Nutritional Labeling:
http://www.fsis.usda.gov/oppde/larc/
http://www.fsis.usda.gov/OPPDE/larc/index.htm
Nutrient Composition:
http://www.nal.usda.gov/fnic/foodcomp/
FOOD SAFETY
MEAT COOKERY
IMPS Descriptions:
www.ams.usda.gov/lsg/stand/imps.htm
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
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REFERENCES
ORGANIZATIONS
For more information on standards/coding, research issues and consumer information, contact the following:
American Association of Meat Processors
PO Box 269
Elizabethtown, PA 17022
717-367-1168
www.aamp.com
American Lamb Council
6911 South Yosemite Street, Suite 200
Englewood, CO 80112-1414
303-771-3500
www.sheepusa.org
American Meat Institute
1700 North Moore Street, Suite 1600
Arlington, VA 22209
or
PO Box 3556
Washington, DC 20007
703-841-2400
www.meatami.com
INTRODUCTION
APPROVED NAMES
BEEF
VEAL
PORK
International Dairy-Deli-Bakery Association
313 Price Place, Suite 202
Madison, WI 53705
or
PO Box 5528
Madison, WI 53705-0528
608-238-7908
www.iddba.org
Institute of Food Technologists
525 West Van Buren, Suite 1000
Chicago, IL 60607
312-782-8424
www.ift.org
National Cattlemen’s Beef Association
9110 East Nichols Avenue, #300
Centennial, CO 80112
303-694-0305
www.beef.org
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
American Meat Science Association
1111 North Dunlap Avenue
Savoy, IL 61874-9604
217-356-5368
www.meatscience.org
Food Marketing Institute
655 15th Street, Northwest, Suite 700
Washington, DC 20005
202-452-8444
www.fmi.org
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National Chicken Council
1015 15th Street, Northwest, Suite 930
Washington, DC 20005-2605
www.eatchicken.com
National Fisheries Institute
1901 North Fort Myer Drive, Suite 700
Arlington, Virginia 22209
703-524-8880
www.nfi.org
Uniform Retail Meat Identity Standards
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GLOSSARY
National Grocers Association
1005 North Glebe Road, Suite 250
Arlington, VA 22201-5758
703-516-0700
www.nationalgrocers.org
Southwest Meat Association
4103 South Texas Avenue, Suite 101
Bryan, Texas 77802
979-846-9011
www.southwestmeat.org
National Meat Association
1970 Broadway, Suite 825
Oakland, CA 94612
510-763-1533
www.nmaonline.org
Uniform Code Council, Inc.
Princeton Pike Corporate Center
1009 Lenox Drive, Suite 202
Lawrenceville, NJ 08648
609-620-0200
www.uc-council.org
National Pork Board
1776 Northwest 114th Street
Clive, IA 50325
or
PO Box 9114
Des Moines, IA 50306
www.porkboard.org
INTRODUCTION
APPROVED NAMES
National Pork Producers Council
122 C Street, Northwest, Suite 875
Washington, DC 20001
202-347-3600
www.nppc.org
BEEF
VEAL
PORK
LAMB
GROUND MEATS
EFFECTIVE MEATCASE MANAGEMENT
FOOD SAFETY
MEAT COOKERY
GLOSSARY & REFERENCES
INDUSTRY-WIDE COOPERATIVE
MEAT IDENTIFICATION STANDARDS COMMITTEE
REFERENCES
National Turkey Federation
1225 New York Avenue, Suite 400
Washington, D.C. 20005
202-898-0100
www.eatturkey.com
North American Meat Processors Association
1910 Association Drive
Reston, VA 20191
703-758-1900
www.namp.com
U.S. Poultry and Egg Association
1530 Cooledge Road
Tucker, GA 30084-7303
770-493-9401
www.poultryegg.org
U.S. Department of Agriculture
Agricultural Marketing Service
Standardization Branch
Livestock and Seed Program
Room 2603
1400 Independence Avenue, Southwest
Washington, DC 20250
202-720-4486
www.ams.usda.gov
U.S. Department of Agriculture
Agricultural Marketing Service
Labeling and Consumer Protection Staff
300 12th Street, Southwest
Washington, DC 20250
202-205-0623
www.fsis.usda.gov